Eggplant Tahini Dip
Eggplant Tahini Dip
Ingredients
Main
- 3 (about 500g each) eggplant
- 130g (1/2 cup) skim milk natural yoghurt
- 2 tbsp tahini (sesame paste)
- 1 lemon, juiced
- 2 large garlic cloves, crushed
- 1/2 tsp ground cumin
- 2 tbsp chopped fresh chives
- Salt & freshly ground black pepper
Instructions
- 1
Preheat grill on high. Use a fork to pierce the eggplant all over and place on a baking tray. Cook under preheated grill, turning often, for 15 minutes or until the eggplant blacken all over and are tender. Transfer to a colander in a bowl. Cover with foil and set aside for 15 minutes to drain any excess liquid and allow the eggplant to cool slightly.
15 min - 2
Use a small sharp knife to carefully peel the blackened skin from the eggplant. Return the flesh to the colander and set aside for a further 10 minutes to drain.
10 min - 3
Place the eggplant flesh in a medium bowl and use a fork to mash to a coarse puree. Stir in the yoghurt, tahini, lemon juice, garlic, cumin and 1 1/2 tablespoons of the chives. Taste and season with salt and pepper, and mix well. Cover and set aside for 30 minutes to develop the flavours or place in the fridge to store.
30 min - 4
To serve, stir the dip and transfer to a serving dish. Sprinkle with the remaining chives.
