Beluga Lentil And Baba Ghanoush Toast | The Jewish Week | Food & Wine
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Beluga Lentil And Baba Ghanoush Toast

Beluga Lentil And Baba Ghanoush Toast

Beluga Lentil And Baba Ghanoush Toast

Makes 4 to 6 servings

active: 
1 hr

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When we were kids, tahini was difficult to find in Spain. To us it was an uncommon treat, and we only got to enjoy some of our favorite Middle Eastern staples, such as hummus or baba ghanoush, on special occasions. Thankfully, tahini is available abundantly in the United States. We have transformed this classic Middle Eastern dip into a complete meal by adding hearty beluga lentils for protein and pomegranates for sweetness and crunch. We love it slathered on toasted country bread, but it also works great as a dip, served with fresh pita bread wedges.

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Ingredients

2 large eggplants

1 teaspoon salt

1/2 cup dried black beluga lentils, picked over and rinsed

1/4 cup plus 1 tablespoon tahini

1⁄3 cup freshly squeezed lemon juice (from about 1½ large lemons)

2 tablespoons black sesame seeds

1 cup pomegranate seeds (from about 1 medium-size pomegranate)

3/4 cup chopped fresh parsley

1 loaf crusty vegan whole-grain country bread, sliced and toasted

Steps
  1. Preheat the oven to broil. Line a large baking sheet with aluminum foil or parchment paper.
  2. Poke the eggplants on all sides with a knife twenty to thirty times (depending on their size), and place on the lined baking sheet. Broil for 30 minutes on each side.
  3. Remove the eggplants from the oven and let sit until they’re cool enough to handle, about 20 minutes.
  4. In the meantime, combine 6 cups of water and ½ teaspoon of the salt in a large saucepan. Bring to a boil over high heat. Add the rinsed lentils and cook, uncovered, over medium heat for 20 to 25 minutes, or until tender but slightly firm. Drain well. Cut the eggplants in half, and with the help of a spoon, scoop out all the flesh, discarding the skin and as many seeds as possible (you should end up with about 1½ cups of eggplant). Transfer the flesh to a colander with a bowl underneath, and let sit for 20 minutes. Discard any drained liquid.
  5. Place the eggplant in a large glass bowl and mash it with a fork. Add the tahini, lemon juice, and ½ teaspoon of the salt and mix until well incorporated.
  6. Right before serving, add the sesame seeds, pomegranate seeds, cooked lentils, and parsley and mix gently. Serve over the toasted bread. Store any remaining spread in the refrigerator for up to 4 days.

Excerpted from Tahini & Turmeric: 101 Middle Eastern Classics—Made Irresistibly Vegan by Vicky Cohen and Ruth Fox. Copyright ©2018. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.