Prep: 5 mins

Cook: 40 minutes

Yields: 4 servings

You will never go back to eating store bought dips once you have tasted this taste sensation! This is perfect for those days when you’re feeling extra hungry. Pair with cut up vegetables of your choice. For a smoky dip, cook the eggplant (aubergine) on the BBQ (grill), otherwise you can roast it in the oven for a less smoky flavour.

Creamy Eggplant Dip With Vegetables
Imperial
Metric

Ingredients

  • 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)

Method

  • 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.

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