Reader rating:

Rating: 5 out of 5 stars (1 vote)

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

Eggplant dip.

Photo: Marina Oliphant

Difficulty
Medium
Serves
Makes about two cups

With a stash of this in your fridge, you will never have to buy dip again.

Ingredients

  • 2 large eggplants
  • 4 garlic cloves, skin on
  • 1 lemon, juiced
  • 1 1/2 tbsp tahini paste
  • 2 tbsp olive oil
  • Sea salt and pepper

Method

Preheat oven to 200C. Make a few slits in eggplants with a sharp knife and place on a baking tray with garlic cloves. Bake for one hour or until very tender inside. Remove from oven and allow to cool a little, then scrape out flesh with a spoon.

Place flesh in a food processor and discard skin. Squeeze garlic out of its skin and add to the mix, with lemon juice, tahini and olive oil. Process to combine. Season with salt and pepper, if required. Serve with crusty bread.

Got a favourite recipe? Share your recipe