Eggplant dip

• 2 Eggplants
• 1 clove garlic, finely minced, grated, or crushed
• 1 lemon, juiced
• 1 handful of chopped parsley or coriander leaves
• 1 tbsp extra-virgin olive oil
• 2 tbsp tahini
• Black pepper
• Cucumbers or carrots or bell pepper or other vegetable for dipping
• Bread or crackers

Instructions

1. Pre-heat the oven to ~180⁰C.
2. Prick the whole eggplant all over with a fork.
3. Put the eggplant in the oven and roast for 45 minutes. The eggplant should be soft and collapsed. Set the eggplant aside to cool.
4. Mix the garlic and lemon juice together in a food processor bowl.
5. When the eggplant is cool enough to handle, remove the skin with your fingers. (The skin is easier to remove while the egg plant is still warm)
6. Add the eggplant flesh and tahini to the garlic and lemon juice in the food processor, and blend until smooth. Slowly drizzle in the olive oil until combined.
7. If you don’t have a blender, finely chop the eggplant flesh with a knife, then mix with the tahini, garlic and lemon juice, slowly drizzle the oil in as you stir with a fork or whisk. Adding the oil slowly creates a smooth creamy dip.
8. Stir in the chopped parsley or coriander. Taste and add some more pepper, lemon juice or parsley or coriander to suit your taste.
9. Serve with cut raw vegetable crudités or wholegrain bread or crackers.