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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.