MUHAMMARA

Prep Time: 10 minutes

Cook Time: 30-40 minutes 

Servings: 2-4 

 

Ingredients 

 

For the roasted Eggplant 

1 small (8 oz.) eggplant, cut into ½-inch cubes
1 tablespoon olive oil
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

For the cooked lentils

1 cup water 
⅓ cup green lentils 
¼ teaspoon fine sea salt 

For the Muhammara

1 cup jarred roasted red bell peppers, drained 
½ cup walnuts
2 tablespoons olive oil 
2 tablespoons almond flour 
1 teaspoon honey (or agave)
1 teaspoon balsamic vinegar 
1 garlic clove 
¼ teaspoon red pepper flakes 
¼ teaspoon ground cumin
¼ teaspoon fine sea salt

For assembly 

4 small Crepini® Egg Wraps with Gluten-Free Grains 
1 cup Arugula

Directions

1. Roast the eggplant. Preheat oven to 425°F. Toss diced eggplant with olive oil, salt, and pepper. Evenly spread on a baking sheet that has been lined with parchment paper. 
2. Place in the oven and bake until eggplant is tender, 15-20 minutes. 
3. While eggplant is roasting, cook the lentils. Add water, lentils, and salt to a 2-qt pot. Place on a stove set to high heat. Bring to a boil, then reduce to a simmer, cover, and cook until lentils are tender, but not mushy, 15-20 minutes. Drain excess water and place lentils in a bowl. 
4. Make the muhammara: Add red peppers, walnuts, olive oil, almond flour, honey, balsamic vinegar, garlic, red pepper flakes, cumin, and salt to a blender. Process until smooth. Taste, and adjust seasoning as needed. Transfer to a bowl. 
5. For assembly, place Crepinis on a plate and microwave for 30 seconds. 
6. Spread ¼ cup muhammara on the base of each Crepini. 
7. Top each with ¼ cup each of arugula, 2 tablespoons of lentils, and ¼ cup roasted eggplant. Serve as a hearty lunch or a healthy dinner option! 

 

Tips and Tricks

Short on time? You can purchase cooked lentils from the grocery store. 

Don’t have time to roast your eggplant? Replace with chopped raw vegetables or store bought roasted vegetables. 

 

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