Serves: 8
Prep: 30 minutes Cook: 35 minutes| ingredients |
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1 large 1 large eggplant |
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1 Tbsp 1 Tbsp lemon juice |
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2 Tbsp 2 Tbsp tahini |
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1/2 tsp 1/2 tsp ground cumin |
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1 1/2 Tbsp 1 1/2 Tbsp garlic-infused extra virgin olive oil |
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Salt and pepper, to taste |
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Sprinkle of smoked paprika |
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Fresh herbs (such as coriander or parsley), roughly chopped, to serve |
Preheat oven to 200°C (392°F). Line a large baking tray with baking paper. Place whole eggplant onto tray and prick skin all over with a fork. Roast for 35-40 minutes or until eggplant is soft. Set aside to cool.
Once eggplant has cooled, cut it in half lengthways. Using a large spoon, scoop out the flesh onto a chopping board. Roughly chop then transfer to a mixing bowl.
To the mixing bowl, add 2 tablespoons of lemon juice, tahini, cumin, 1 tablespoon of the garlic-infused oil and salt and pepper. Mash into eggplant until well combined.
To serve, spoon dip into a serving bowl. Drizzle with remaining garlic-infused oil and sprinkle with smoked paprika and chopped fresh herbs.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 310 Kj / 74 cal |
| Protein | 2.00g |
| Carbohydrates | 1.00g |
| Sugar | 1.00g |
| Total Fat | 7.00g |
| Saturated Fat | 1.00g |
| Fibre | 2.60g |
