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.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.