Creamy eggplant dip with vegetables

2 eggplant

2 tbs tahini

1 lemon, juiced

1 tsp sumac

1 tbs garlic infused olive oil

1 tsp salt

1/2 tsp ground black pepper

Vegetable sticks to serve (eg. cherry tomatoes, carrots, red pepper, radish, cucumber and radicchio leaves)

Heat the grill to medium-high heat or heat the oven to 350ºF.

If using the grill, place the whole eggplant on the grill, turning occasionally, until they are tender and the skin is charred. If using the oven, cut the eggplant in half then place cut side down on a oiled baking sheet and cook for 30-40 minutes or until very tender.

Remove from the heat and place in a colander and allow to cool while also releasing excess moisture. Once cool enough to handle, remove the charred skin and put into a bowl. For oven cooked eggplant, simply scoop the flesh into a bowl with a spoon.

Mash up the eggplant with a fork then stir in the tahini, lemon juice, sumac, garlic infused olive oil, salt and pepper. Cover and chill until required.

Serve with a selection of vegetable sticks and pieces.

2 eggplant (aubergine)

2 tbs tahini

1 lemon, juiced

1 tsp sumac

1 tbs garlic infused olive oil

1 tsp salt

1/2 tsp ground black pepper

Vegetable sticks to serve (eg. cherry tomatoes, carrots, red capsicum, radish, cucumber and radicchio leaves)

Heat the BBQ to medium-high heat or heat the oven to 180ºC.

If using the BBQ, place the whole eggplant (aubergine) on the grill, turning occasionally, until they are tender and the skin is charred. If using the oven, cut the eggplant (aubergine) in half then place cut side down on a oiled baking tray and cook for 30-40 minutes or until very tender.

Remove from the heat and place in a colander and allow to cool while also releasing excess moisture. Once cool enough to handle, remove the charred skin and put into a bowl. For oven cooked eggplant (aubergine), simply scoop the flesh into a bowl with a spoon.

Mash up the eggplant (aubergine) with a fork then stir in the tahini, lemon juice, sumac, garlic infused olive oil, salt and pepper. Cover and chill until required.

Serve with a selection of vegetable sticks and pieces.