Roasted Eggplant Dip
Roasted Eggplant Dip
Ingredients (serves 6-8)
1 large (700g) eggplant (aubergine)
2-3 garlic cloves, skin on
2-3 tablespoons lemon juice
2 tablespoons tahini (sesame seed paste)
1 1/2 tablespoons extra-virgin olive oil
3 green onions, finely chopped
1 tablespoon chopped flat leaf parsley, to garnish
Generous pinch paprika, to serve (optional)
Method
- Preheat oven to 200°C.
- Place eggplant and garlic on baking tray lined with baking paper.
- Cook for 35 to 40 minutes or until eggplant is soft. Set aside to cool for 15 minutes.
- Cut eggplant in half lengthways. Using a metal spoon, scoop out flesh and coarsely mash or chop.
- Squeeze flesh from garlic into a small bowl. Add 2 tablespoons lemon juice, tahini, 1 tablespoon oil and salt and pepper. Mash with a fork until well combined. Stir into eggplant and add green onion. Taste and add extra lemon juice, if preferred. Cover and refrigerate until ready to serve.
- Spoon dip into a bowl. Sprinkle with parsley and paprika with a drizzle of remaining oil, to serve.
- Note: Cook the eggplants on the BBQ to add that extra smoky flavour.
Posted on June 11, 2010 at 12:43 am by Brigid · Permalink
In: Radio, Dips, Vegetables · Tagged with: Dips, Fruit, Radio, Recipes, Vegetables
In: Radio, Dips, Vegetables · Tagged with: Dips, Fruit, Radio, Recipes, Vegetables
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