Instructions

Follow the steps and taste along the way.

1. Roast the eggplant

   Preheat the oven to 220 °C. Halve the eggplant lengthwise and score the flesh several times. Brush with 15 ml of the olive oil and season with 1 g of the salt. Place it cut side up on a baking sheet and roast for 25–30 minutes, until the flesh is completely soft and the surface is browned in places.

   

2. Make the lentil base

   While the eggplant roasts, heat the remaining 10 ml of oil in a pan. Add the finely chopped red onion and sauté for 4–5 minutes, until softened and beginning to turn golden. Add the crushed garlic and tomato paste; stir for 30 seconds.

   

3. Heat and season the lentils

   Add the rinsed lentils, water, smoked paprika, black pepper, and remaining 2 g of salt to the pan. Stir and heat over low heat for 3–4 minutes, until the lentils are warmed through and the mixture remains moist, not dry.

   

4. Combine the spread

   Let the roasted eggplant rest for 3 minutes, then scoop the flesh out of the skin with a spoon. Add it to the pan and roughly mash the mixture with a fork, leaving some lentils whole. Stir in the lemon juice and half of the chopped parsley. Taste: the spread should be savory, smoky, and noticeably brightened by the lemon.

   

5. Toast the pita and serve

   Cut the pita into triangles and toast in a dry, preheated pan for 1–2 minutes per side, until golden spots appear and the edges are crisp. Serve the spread warm or lukewarm, sprinkled with the remaining parsley, alongside the warm pita.