Foryoueats: Burnt Eggplant And Bell Pepper Dip

Name: Foryoueats: Burnt Eggplant And Bell Pepper Dip
Ingredients: 19 ounces eggplant (1 to 2 globe eggplants; 540g), halved lengthwise; 10 1/2 ounces red bell pepper (1 to 2 peppers; 300g), stemmed, cored, and cut into 2-inch pieces; 1 shallot (55g); 1 jalapeño, stemmed and halved lengthwise; 1 teaspoon cumin seeds; 1 teaspoon coriander seeds; 1/4 cup (60ml) extra-virgin olive oil, divided; Fine sea or kosher salt; 1/2 cup red lentils (3 1/2 ounces; 100g), rinsed and picked over for stones; 1/2 cup whole roasted and salted cashews (2 1/2 ounces; 70g); 3 to 4 garlic cloves; 1/4 cup (60ml) fresh lemon or lime juice; 2 tablespoons finely chopped flat-leaf parsley or cilantro leaves and tender stems

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This roasted eggplant and bell pepper dip is bursting with flavor from cumin, coriander, and jalapeño. Rich in texture and complex in taste, the red lentils and cashews add body and depth to the...

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Ingredients

19 ounces eggplant (1 to 2 globe eggplants; 540g), halved lengthwise
10 1/2 ounces red bell pepper (1 to 2 peppers; 300g), stemmed, cored, and cut into 2-inch pieces
1 shallot (55g)
1 jalapeño, stemmed and halved lengthwise
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 cup (60ml) extra-virgin olive oil, divided
Fine sea or kosher salt
1/2 cup red lentils (3 1/2 ounces; 100g), rinsed and picked over for stones
1/2 cup whole roasted and salted cashews (2 1/2 ounces; 70g)
3 to 4 garlic cloves
1/4 cup (60ml) fresh lemon or lime juice
2 tablespoons finely chopped flat-leaf parsley or cilantro leaves and tender stems