Vegan Baba Ganoush with Black Lentils and Crispy Potatoes
Ingredients
Baba ganoush base
- 1 large eggplant, peeled and cubed
- 1 small onion, roughly chopped
- 2 medium garlic cloves
- 3 tbsp tahini
- 1 1/2 tbsp lemon juice
- 1 tbsp avocado oil
- 1/2 tsp cayenne (optional)
- 2 tsp sea salt
Stew
- 1 pound baby potatoes, boiled until tender but not mushy then halved
- 1 1/2 cups black lentils, cooked
- 1 small onion, diced
- 2 medium carrots, peeled and cubed
- 2 stalks celery, chopped
- 1/2 tbsp Better than Bouillon seasoned vegetable base dissolved in 2 cups water (or 2 cups veg broth)
- 2 tbsp avocado oil
- Baba ganoush base
Preparation
Baba ganoush
Preheat oven to 450°F.
Spread out the eggplant cubes on a kitchen towel and sprinkle with 2 tsp sea salt. Let sit for 30 minutes then wrap up in the kitchen towel and squeeze out all extra moisture.
Spread the eggplant, onion and garlic on a sheet pan and drizzle with the avocado oil. Bake until nice and golden, about 25 minutes.
In a high speed food processor combine the roasted vegetables with the remaining ingredients and pulse until smooth and creamy. Set aside.
Stew
In a pot heat up 1 tbsp oil and once hot add the halved baby potatoes face down and cook until golden and crispy, about 1-2 minutes. Set aside.
In the same pot heat up the remaining 1 tbsp oil and once hot add the onion, carrots and celery. Cook 5 minutes.
Add the lentils, vegetable broth and baba ganoush base and stir. Simmer 5-10 minutes then remove from heat.
Serving suggestions
Serve the stew topped with the crispy potatoes and other additions of choice. I added halved cherry tomatoes, sliced avocado, chives, cilantro and melba toast.
