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
- 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
15 mins to prep
40 mins to cook
Preheat oven to 180°C and line a tray with baking paper.
Using a knife, pierce the skin of the eggplants.
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.
Transfer the eggplants onto baking tray. Place them in oven and roast for 15-20 minutes.
Remove them from oven and carefully cut lengthways to cool.
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.
Drizzle with a little olive oil and serve with flat bread or veggie sticks.