This is a baba ganoush (roasted eggplant tahini dip) turned into a stew because why not? The lentils, celery and potatoes paired amazingly with the smoky baba ganoush base and the flavors were so summery and fresh! ✨
❇️ FOR THE BABA GANOUSH BASE ⤵️
🔹1 large eggplant, peeled and cubed
🔹1 small onion, roughly chopped
🔹2 medium garlic cloves
🔹3 tbsp tahini
🔹1½ tbsp lemon juice
🔹1 tbsp avocado oil
🔹½ tsp cayenne (optional)
🔹2 tsp sea salt
❇️ METHOD ⤵️
🔹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 mins 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, ~25 mins.
🔹In a high speed food processor combine the roasted veg with the remaining ingredients and pulse till smooth and creamy. Set aside.
❇️ FOR THE STEW ⤵️
🔹1 pound baby potatoes, boiled until tender but not mushy then halved
🔹1½ cups black lentils, cooked
🔹1 small onion, diced
🔹2 medium carrots, peeled and cubed
🔹2 stalks celery, chopped
🔹½ tbsp Better than Bouillon seasoned vegetable base dissolved in 2 cups water (or 2 cups veg broth)
🔹2 tbsp avocado oil
🔹Baba ganoush base
❇️ METHOD ⤵️
🔹In a pot heat up 1 tbsp oil and once hot add the halved baby potatoes face down and cook until golden and crispy, ~1-2 mins. Set aside.
🔹In the same pot heat up the remaining 1 tbsp oil and once hot add the onion, carrots and celery. Cook 5 mins.
🔹Add the lentils, veg broth and babe ganoush base and stir. Simmer 5-10 mins then remove from heat.
🔹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.