Ingredients
4 eggplants
6 cloves garlic
crushed
½ cup lemon juice
¼ cup tahini
½ tsp salt
Allergy Advice
Contains Sesame
Equipment
- 1 oven
- 1 oven tray
- 1 baking paper
- 1 bowl
- 1 fork
- 1 stick mixer
Instructions
- Preheat oven to 220C. Cover an oven tray with baking paper.
- Prick eggplants all over and roast for 35-40 mins Leave to cool. Slice off stem area and peel.
- In a bowl with the eggplant add crushed garlic, lemon juice, tahini and salt.
- Mix together with a fork until all ingredients are combined.
- Serve with lebanese bread as a dip.
Notes
Tip
DO NOT forget to prick those eggplants or they willl explode in your oven!
Tip
Bottled lemon juice works very well if you dont have fresh or lemons are expensive.
Tip
I use the stab/stick mixer to blend this together for a smoother dip.
Variation
This dip has a fantastic smokey taste and can be served on a mezze platter or with smoked salmon as an entree.
Variation
You can also serve this on a plate with a drizzle of extra virgin olive oil , a nice sprinkle of paprika or sumac and pita bread.
