Eggplant and Tahini Dip

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Eggplant and Tahini Dip

 

 

2 large eggplants

1 clove garlic, crushed

1 teaspoon salt

1 teaspoon tahini paste

juice of 2 lemons

1 teaspoon ground chilli

1 teaspoon ground sweet paprika

2 teaspoon ground cumin

1/4 cup finely chopped parsley

 

 

1. Preheat oven to hot (220 C/430 F conventional)(200 C/390 F

fan-forced).

 

2. Score the eggplant and roast for 45 minutes or until the skins are

black and blistered and the eggplant is soft.

 

3. Once the eggplant is cool enough to handle, peel off skin.

 

4. Combine eggplant pulp with remaining ingredients in a processor,

process until smooth.