Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 378kcal 18%
Fat 25g 38%
Saturated Fat 4g 20%
Carbohydrates 34g 11%
Fiber 7g 28%
Sugar 7g 14%
Protein 9g 18%
Cholesterol 0mg 0%
Sodium 316mg 13%

Percent Daily Values are based on a 2,000 calorie diet.

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Burnt Eggplant And Bell Pepper Dip

Name: Burnt Eggplant And Bell Pepper Dip
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
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

Prep 15m

Cook 45m

Total 1h

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 dish, making it perfect for serving with pita chips or fresh vegetables.

Dip

Eggplant

Pepper

Nutrition Facts

Burnt Eggplant And Bell Pepper Dip

Ingredients

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Nutrition Facts

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