Smoky Eggplant and Lentil Dip with Toasted Pita Chips

Ingredients

• •2 large eggplants
• •1 cup dry green lentils
• •3 cups water
• •2 garlic cloves, minced
• •2 tablespoons tahini
• •1 tablespoon smoked paprika
• •1 teaspoon ground cumin
• •1 lemon, juiced
• •2 tablespoons olive oil
• •Salt to taste
• •Pepper to taste
• •4 whole wheat pita breads
• •1 teaspoon dried oregano
• •1 tablespoon olive oil (for brushing)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

2. 2

   Pierce the eggplants a few times with a fork, then place them on the prepared baking sheet. Roast for 40-50 minutes, turning occasionally, until the skin is charred, and the flesh is soft and tender.

3. 3

   While the eggplants are roasting, rinse the lentils under cold water. Combine the lentils and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer. Cook for 20-25 minutes, or until the lentils are tender. Drain any excess water and set aside.

4. 4

   Once the eggplants are cool enough to handle, cut them open and scoop out the flesh, discarding the skin.

5. 5

   In a food processor, combine the roasted eggplant flesh, cooked lentils, minced garlic, tahini, smoked paprika, cumin, lemon juice, 2 tablespoons of olive oil, salt, and pepper. Blend until smooth and creamy. Taste and adjust seasoning if needed.

6. 6

   To make the toasted pita chips, cut the whole wheat pita breads into triangles. Place the pieces on a baking sheet and brush with 1 tablespoon of olive oil. Sprinkle with dried oregano and a pinch of salt.

7. 7

   Bake the pita chips in the preheated oven at 400°F (200°C) for 8-10 minutes, or until golden brown and crisp. Remove from the oven and let cool slightly.

8. 8

   Transfer the dip to a serving bowl and drizzle with a little olive oil. Garnish with a sprinkle of smoked paprika or sumac, if desired.

9. 9

   Serve the smoky eggplant and lentil dip with the toasted pita chips on the side. Enjoy as an appetizer, snack, or spread for other dishes!