And we got two beautiful eggplant, so I’m going to try the Burnt Eggplant and Red Pepper Dip below, using the poblano peppers and banana peppers that came today as well. If you’re not familiar with the way Riverview manages things, the peppers in the plastic bag are usually hot ones, with the bag to distinguish them from sweeter peppers. Poblanos are one of those maybe-they’ll-be-hot-maybe-they-won’t peppers, but for this recipe it won’t matter. My favorite way to eat eggplant is roasted, so there are lots of roasted eggplant recipes at grassfedcow.com.
Ingredients:
1 to 2 globe eggplants, halved lengthwise 1 to 2 sweet peppers, stemmed, cored, and cut into 2-inch pieces 1 shallot 1 jalapeño or other hot pepper, stemmed and halved lengthwise 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/4 cup extra-virgin olive oil, divided Fine sea or kosher salt 1/2 cup red lentils, rinsed and picked over for stones 1/2 cup whole roasted and salted cashews 3 to 4 garlic cloves 1/4 cup fresh lemon or lime juice 2 tablespoons finely chopped flat-leaf parsley or cilantro leaves and tender stems
Preparation:
Adjust oven rack to middle position and preheat the oven to 425 degrees. On a rimmed baking sheet, spread eggplant, bell pepper, shallot, and jalapeño in an even layer. Sprinkle cumin and coriander seeds on top, season lightly with salt, and drizzle with 2 tablespoons olive oil. Using your hands, toss to coat vegetables well, then cook until lightly charred, about 45 minutes. Let cool completely. Once vegetables are cool, remove and discard some (but not all) of the charred skin. Transfer vegetables to a medium bowl.
Meanwhile, combine lentils with 2 cups water and 1/4 teaspoon salt in a small saucepan. Bring to a boil over medium-high heat. Lower the heat to maintain a simmer and cook until lentils are completely tender but not falling apart, about 15 minutes. Drain lentils through a fine-mesh strainer, discarding the cooking water, and let cool to room temperature.
Meanwhile, place cashews in a small heatproof bowl, cover by at least 2 inches of boiling water, and let soak for 30 minutes. Drain cashews through a fine-mesh strainer, discarding the soaking water, and add to the bowl of a food processor fitted with a metal blade.
Add roasted vegetables, lentils, garlic, and lemon or lime juice to the food processor bowl. Pulse until a coarse paste forms, 2 to 3 5-second pulses. Season with salt to taste. Transfer to a serving bowl, garnish with parsley or cilantro, drizzle remaining oil on top, and serve with warm crackers, flatbread, or buttered slices of toasted sourdough bread.
Dip can be refrigerated in an airtight container for up to 4 days. To serve, bring dip to room temperature or warm in a microwave.