Smoky Eggplant-Mushroom Dip with Lentils - alive magazine
This Middle Eastern-inspired grilled eggplant dip (moutabal) gets an infusion of umami flavour courtesy of mushroom powder. Powdered lion’s mane, reishi…
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Cooking tools:
- Food processor
- Grill
- Tongs
- Oven
- Broiler pan
- Saucepan
- Fine-mesh sieve
- Mixing bowl
- Serving platter
- Plate
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Colander
- Garlic press
- Kitchen towel
Ingredients
- 3/4 cup (180 mL) French green or black (beluga) lentils, rinsed and drained
- 2 medium globe eggplants
- 1/3 cup (80 mL) tahini
- 2 Tbsp (30 mL) mushroom powder
- 2 Tbsp (30 mL) fresh lemon juice
- 1 garlic clove, minced
- 2 Tbsp (30 mL) extra-virgin olive oil, plus more for drizzling
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) chopped parsley
- 1/2 cup (125 mL) sliced mint
- 1 cup (250 mL) pomegranate seeds
- 1/4 cup (60 mL) shelled pistachios
- 1 Tbsp (15 mL) balsamic vinegar
- 4 Middle Eastern-style pitas
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