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:

1. Burn the eggplants on the stove top until they become soft and completely burnt all around. Peel and reserve the pulp.

2. 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.