Roasted Eggplant Dip

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Roasted Eggplant Dip

 

 

1 large eggplant (see note)

2 garlic cloves, skin on

1/2 lemon, juiced

2 tablespoons (8 tsp) tahini

1 /1/2 tablespoons (6 tsp) extra-virgin olive oil

4 green onions, finely chopped

 

 

1. Preheat oven to 200 C (390 F).

 

2. Line a baking tray with non-stick baking paper. Place eggplant and

garlic on tray. Roast for 35 to 40 minutes or until eggplant is soft.

Set aside to cool for 15 minutes.

 

3. Cut eggplant in half lengthways. Using a metal spoon, scoop out

flesh onto a chopping board. Roughly chop. Transfer to a bowl.

 

4. Squeeze flesh from garlic into a small bowl. Add 2 tablespoons (8

tsp) lemon juice, tahini, 1 tablespoon (4 tsp) oil and salt and

pepper. Mash with a fork until well combined. Stir into eggplant with

three-quarters of the green onion. Transfer to an airtight container.

Cover and refrigerate until ready to serve.

 

5. Spoon dip into a bowl. Drizzle with remaining oil. Sprinkle with

remaining green onion.

 

 

NOTE: You will need 700 g (24 1/2 oz) of eggplant for this recipe. You

could use 2 medium eggplants instead of 1 large.

 

 

Serves 8.