The perfect addition to any platter is this grilled eggplant and tahini dip. A delicious recipe to enjoy with friends, and serve with your other favourite platter essentials.
INGREDIENTS
2 eggplants, about 400 grams each
olive oil
ground cumin
2 tablespoons tahini
finely grated zest and juice 1 large lemon
1 clove garlic, crushed
sea salt and freshly ground pepper
Topping
¼ cup walnuts, roasted and roughly chopped
¼ cup packed coriander
zest of 1 lemon
METHOD
Trim the ends of the eggplants and discard. Cut into 2 cm thick slices and lightly score each side in a criss-cross pattern. This ensures the eggplant cooks all the way through.
Brush generously with olive oil and sprinkle with cumin, sea salt and pepper. Cook on a preheated ridged grill or barbecue until very tender and fully cooked. Put half the eggplant in a food processor with the tahini, lemon zest and juice and the garlic. Season and process until smooth.
To serve: Spread the dip on a shallow serving plate. Roughly chop the remaining eggplant and combine with the walnuts, coriander and the lemon zest. Scatter over the dip and grind over a little pepper. Makes about 2 cups
Mixed dip platter: Serve with Spiced Carrot and Chickpea Hummus and Avocado, Basil and Broad Bean Dip.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.