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Time to make:
1 hr (Hands-on time: 10 mins, Cooking time: 50 mins), plus cooling
$1.85 per serve
(at time of publication)
Full ingredients list:
2 medium eggplants
1/4 cup lemon juice
1/4 cup tahini
1 teaspoon ground cumin
1 garlic clove, roughly chopped
1 tablespoon olive oil
black sesame seeds, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 200°C. Line a large baking tray with baking paper. Place eggplants on tray; prick all over with a fork. Roast eggplants for 40–50 minutes, until collapsed and very soft with the skin blistering. Remove from oven and set aside to cool.
Step 2When eggplant is cool enough to handle, peel off and discard the skin. Place eggplant flesh in a blender or food processor with the remaining ingredients (except sesame seeds).
Step 3Blitz for 30 seconds, or until mixture is smooth but still has some texture, adding more lemon juice if needed. Transfer dip to a bowl, drizzle with olive oil and scatter with sesame seeds.
Serve with pita bread, crackers or vegetable crudités.
About this recipe
First published: March 2016