This is a fantastic appetiser and so easy to make. It’s also a delicious spread in sandwiches, or as a base for my middle eastern ‘burrito’ bowl. Roasting the eggplant adds a wonderful smoky avour, and don’t worry if the skin gets a little burnt because you’re going to discard it once you’ve scraped out the soft, juicy esh. The dip tastes even better after a day or two in the fridge, if you can manage not to sco it all in one go. A drizzle of pomegranate molasses is an excellent addition when serving, too.
Makes: 2 cups
Takes: 10 minutes to prep; 40 minutes to cook
Vegetarian | Vegan | Paleo | Dairy-free | Gluten-free
2 medium-sized eggplants
6 cloves garlic, skin on
juice of 1 small lemon
2 tablespoons tahini
2 tablespoons olive oil
freshly ground black pepper
small handful fresh at-leaf parsley leaves, roughly chopped
Method: Preheat your oven to 200°C. Line a roasting pan or tray with baking paper.
Place the whole eggplants and garlic cloves on the lined tray. Sprinkle with salt and roast for 40 minutes, or until the eggplants are very soft and charred. Set aside to cool. Squeeze the roasted garlic into a medium- sized bowl. Add the lemon juice, tahini and olive oil. Mash with a fork until well combined. Cut the eggplants down the middle and scrape out the soft flesh with a spoon. Add to the bowl and roughly mash until combined. Season with salt and pepper. Sprinkle with parsley and serve with pita chips.