Ingredients:
- 2 cups of cooked lentils
- 3 eggplants
- ¼ cup Brazil nut oil
- 2 tablespoons of lemon
- 1 dessert spoon of salt
- ¼ cup chopped parsley
- 2 tablespoons of zaatar
Method of Preparation:
- Burn the eggplants on the stove top until they become soft and completely burnt all around. Peel and reserve the pulp.
- In the processor, blend the eggplant pulp, Brazil nut oil, lemon, lentils, salt and zaatar. When it becomes a paste, add the parsley and serve.
Recipe developed by Alê Luglio and team
