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

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Ingredients

Servings: 6

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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

Steps

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Nutrition Facts

Calories

321kcal

16%
Fat

21g

1%
Saturated Fat

3g

0%
Carbohydrates

27g

1%
Fiber

8g

0%
Sugar

5g

0%
Protein

8g

0%
Cholesterol

0mg

0%
Sodium

169mg

8%

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

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Burnt Eggplant And Bell Pepper Dip

Ingredients

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts