Smoked Eggplant Spread


2 cups cooked lentils

3 eggplants

¼ cup Brazil nut oil

2 tablespoons lime juice

1 teaspoon salt

¼ cup minced parsley

2 tablespoons zaatar


1. Place eggplants in the stove top, turn the heat on and let it burn. Once it is all burned peel and save pulp.

2. In the food processor puree smoked eggplant, lentils, lime juice, oil, salt and zaatar. Add parsley and serve.

Recipe developed by Alessandra Luglio and team.