Smoky eggplant dip
1
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 8 • Difficulty: Easy
Whole eggplants cook on the grill until the skins are charred and the whole fruit starts to collapse—rendering the inside flesh soft, slightly smoky, and buttery. The resulting garlicky, tahini-rich dip goes well with pita chips. If you have fresh mint on hand, chop some up and sprinkle it on top of the dip along with, or instead of, fresh parsley.
Ingredients
Eggplant
2 medium
Tahini
¼ cup(s), (60g)
Lemon juice
1 tbs
Garlic
1 clove(s), crushed
Ground cumin
½ tsp
Fresh flat-leaf parsley
1 tbs
Instructions
1
Preheat oven to 180°C. Cook eggplants over a gas flame or barbecue grill, turning with tongs, for 10 minutes or until evenly charred. Transfer to a baking tray and bake for 30 minutes or until very tender. Cut eggplants in half lengthways. Cool for 10 minutes, then scoop flesh and discard skins.
2
Process eggplant flesh, tahini, oil, lemon juice, garlic and cumin until almost smooth. Transfer to a bowl. Season with salt and pepper. Drizzle with extra oil and sprinkle with parsley to serve.
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