Smoky eggplant dip
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.
¼ cup(s), (60g)
1 clove(s), crushed
Fresh flat-leaf parsley
- 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.
- 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.
TIP: Feel free to ramp up the flavour by adding an extra clove of garlic and increasing cumin to 1 teaspoon. Sprinkle with chilli flakes if you like a bit of heat