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. This prevents the eggplant from being spongy.
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 tablespoon 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 tablespoon oil and once hot add the onion, carrots and celery. Cook for 5 minutes.
Add the lentils, vegetable broth and baba ganoush base and stir. Simmer for 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.
