Honestly, saying it is almost as satisfying as eating it… almost. Enjoy this rich dip on some pita bread or with veggie sticks. Or by the spoonful — we’re not here to judge.
You will need
Serves 4
- 2 large eggplants
- 1/3 cup tahini
- 1/2 lemon, juiced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons coriander, chopped
- 1 small red chilli, finely sliced
- Olive oil, for drizzling
- Flat bread and veggie sticks, to serve
Directions
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Step 1
Preheat oven to 180°C and line a tray with baking paper.
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Step 2
Using a knife, pierce the skin of the eggplants.
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Step 3
Turn on your gas stove burner to high and, using a pair of tongs, place the eggplants over the flame. Turn regularly, charring the skin as you go. Cook for 10-15 minutes or until skin is black and a little flaky.
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Step 4
Transfer the eggplants onto baking tray. Place them in oven and roast for 15-20 minutes.
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Step 5
Remove them from oven and carefully cut lengthways to cool.
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Step 6
In the meantime add tahini, lemon juice, garlic, olive oil, coriander and chilli in a blender. Scoop out the cooled eggplant flesh and add it to the blender. Blend on high for 30 seconds until smooth, or simply pulse a few times for a more textured dip. Season with salt and pepper and transfer to a serving dish.
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Step 7
Drizzle with a little olive oil and serve with flat bread or veggie sticks.
Variation
Have fun by experimenting with other flavour combos in your garnishes; we love some chopped pistachios and a few pomegranate seeds for an extra crunch and that pop of tartness.
Hot tip!
If you don’t have access to a gas top stove, skip step 3 and roast the eggplants in the oven for double the time to ensure they’re cooked all the way through. You can always add a drop of liquid smoke in step 6 if you’re afraid of missing out on that flavour!
