The secret to the delightful flavor of this dish is the roasting!

Roasted garlic, eggplant, rep pepper and sauteed leeks create a richness that makes this similar to a pate in texture and flavor.

This recipe is also full of nutrition. Lentils are hardy and full of protein and fiber.

This is also light and when spread on whole wheat or flax crackers leaves you satisfied yet not full.

It is also easy to make and can be whippped up on short notice.

Ingredients

1 medium eggplant
1 cup lentils
1 glove garlic
1 medium leek
1/2 cup olive oil
1 bunch cilantro
1 lime
1 roasted red pepper
Salt and pepper to taste

Method

In a 350 degree oven wrap in aluminum foil the eggplant cut in half with a drizzle of olive oil on the flesh.

In a clay roaster or aluminum foil wrap the garlic and place in oven to roast.

Both should take no more than 30-45 minutes.

In a pan add a drizzle of olive oil to sliced leeks and sautee until translucent.

Cook 1 cup of lentils in 2 cups of water until tender.

When everything is done and cooled for handling, place in the food processor.

Add the cilantro and puree.

Add enough olive oil to create the texture you desire.

For a creamier dip; just add more oil.

I then chopped the roasted red pepper, very fine, and folded it into the finished mixture.

I wanted little “pops” of sweet juicy flavor and the texture contrast.

I, also squeezed some lime into the finished dish and then gave it a good mixing.

Serve with your favorite crackers or breads or even crudites.