Smoky Eggplant Dip

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Smoky Eggplant Dip

 

 

1 kg (35 oz) (2) eggplant

8 teaspoons lemon juice

8 teaspoons tahini (sesame seed paste)

2 cloves garlic, crushed

1/2 teaspoon ground cumin

1/4 cup chopped parsley, plus extra, to serve

salt, to taste

cayenne pepper, to taste

 

 

1. Preheat oven to 180 C (350 F) or 160 C (320 F) for fan forced.

 

2. Using a fork, pierce eggplant in several places. Place on a baking

tray. Bake for 45 minutes or until very soft. Cool completely.

 

3. Cut eggplant in half; scoop out flesh. Roughly chop and place in a

large bowl.

 

4. Add lemon juice, tahini, garlic, cumin and parsley. Season to taste

with salt and cayenne pepper; stir to combine. Sprinkle dip with extra

parsley.

 

 

 

TIP: Puree eggplant with some plain soy yogurt for a creamier dip.

 

 

 

Serves 6.