Food & Wine
Smokey eggplant dip
This delicious dip is simple to whip up, and is sure to be a crowd-please.
Ingredients:
- 2kg eggplants
- 8 teaspoons olive oil
- 8 cloves garlic, peeled
- 1/3 cup tahini
- 3 tablespoons fresh lemon juice
- 2 teaspoons olive oil (extra)
- Freshly ground salt
Method:
- Make slashes all over the eggplants and generously rub over the olive oil.
- Cut a small slit in each eggplant and insert two cloves of garlic into each.
- On a barbeque set to a medium-high heat, cook the eggplants for 25 to 30 minutes, or until charred all over and soft, turn regularly. Take off the heat and leave aside to cool.
- Once cool, peel the eggplants, cut in half lengthwise, and remove the seeds.
- Use a food processor to blend the eggplants and garlic until they form a smooth puree. Add the lemon juice and extra olive oil.
- Season with salt to taste.
- Serve with a little olive oil drizzled on top with paprika.
Related links:
Try our simple, delicious hummus recipe
Here’s a trio of Aussie-style dips
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