Eggplant-Lentil Dip

I swear, I need an index label just for eggplant.

This item is inspired by a mezze I had at a lunch in Turkey.  That was just lemon-marinated eggplant.  I added the lentils for some contrast and to make the nutrition value a little more balanced.

Once thing I discovered was that the lemon juice zing doesn't really last if there's leftovers.  It's best to make this on the day.

1 large eggplant

1/2 C dried lentils

1 clove garlic, minced

1 tsp kosher salt

1/4 C FRESH lemon juice (1 normal-sized lemon)

1.  Preheat oven to 400º.  Pierce eggplant in several places and bake until soft, about 1 hour.  Meanwhile, rinse lentils.  Place in a saucepan with 2 C water, the garlic, and 1/2 tsp salt.  Bring to a boil, then reduce to a simmer.  Continue to simmer until eggplant is done, 45 min to 1 hr.

2.  Allow eggplant to cool until it is safe to handle.  Peel, then finely chop flesh and seeds.  Drain and rinse lentils and combine with eggplant in a bowl.  Add salt and lemon juice and stir to combine.

3.  Can be served immediately at room temperature, or chill until ready.  Serve with crackers or khubz bread.  Serves 6 to 8

Difficulty rating π