Roasted Eggplant and Lentil Dip

Preheat oven to 425ºF. Line a baking sheet with aluminum foil and set aside.

Pierce both eggplants with a fork and place on the prepared baking sheet. Place in the oven and allow to cook until eggplant are soft throughout, 30–40 minutes. Once cooked, remove the eggplant from the oven and allow to cool.

While the eggplant cooks, prepare the lentils. Combine lentils and water in a pot and bring to a boil. Cover pot and reduce heat and allow to simmer until lentils are tender, about 15 minutes.

Once eggplant and lentils are cooked, assemble the dip. Cut eggplant in half and scoop out filling (leaving skin and excess water behind). Place eggplant filling and lentils in a blender with all remaining ingredients and blend until smooth. Chill until ready to serve.