I’ve been posting a lot of dessert recipes lately – I think it’s just the season, being the holidays and all. I made this dish over the weekend and ate it with my Coconut Flour Bread and it was certainly delicious! The adobe peppers gave it a great smoky flavor, and if you know someone who isn’t that crazy about eggplant, the flavors blend together so nicely, you can’t even tell. The lentils really pull it all together! It’s enjoyable as a dip on bread, or you could even make a little sandwich out of it (or even eat it plain)! Possibilities are endless!
- 1 eggplant, washed, peeled and diced
- 2 cups lentils, rinsed (and cooked, or you can use a 15.5 ounce can of organic lentils)
- 3 cups of water (for lentils, if boiling them)
- 1 onion (yellow or white)
- 1 large carrot
- 2 garlic cloves, minced
- 1 red, yellow or green pepper
- 2 cups organic tomato sauce
- 2 tablespoons balsamic or red wine vinegar
- 1 tablespoon spicy mustard
- 4 minced chipotle peppers (canned are okay, but watch for preservatives and high fructose corn syrup!)
- 1 teaspoon dried or fresh parsley
- 1/4 teaspoon ground black pepper
- optional: pinch of sea salt
- optional: Coconut Flour Bread for serving
1. If you are making the coconut flour bread, start here.
2. While the bread is in the oven, if boiling lentils, place lentils and 3 cups of water in a large pot and bring to a boil. Reduce heat and simmer until lentils are tender (skip this step if you are using canned).
3. Wash, peel and chop eggplant and carrot. Wash and chop onion and pepper. Peel and mince garlic.
4. In a large skillet, heat coconut oil over medium heat. Add onion and eggplant and cook until softened (about 5-6 minutes).
5. Add carrot, garlic, and pepper, saute another 2-3 minutes).
6. Drain lentils.
7. Add remaining ingredients (including lentils) and mix well together.
8. Serve Lentil Eggplant Dip with bread or press between two slices of bread for sandwiches! Yummy!
Nutritional Information: Calories: Fiber: Sugar:
Smoky Lentil Eggplant Dip
gluten free, vegan