Roasted eggplant dip

IMG_8979 There are not many ingredients that intimidate me, but eggplant would have to be one of them. IMG_8971 Which is strange really – as I love to eat eggplant. I think it is just one of those ingredients that if not done properly – can be quite terrible. But when an eggplant arrived in my weekly vegetable box, well I knew I had to bite the bullet and create something at home. And, given that Turkish is one of my favourite cuisines, well I was drawn to creating a smoky eggplant dip that I could serve alongside some lamb I intended to roast. To start, I roasted the eggplant until the skin was wrinkly and the flesh was soft. Truthfully, I think I should have roasted it a bit longer (at least until the skin was more charred) to really get the smoky flavour happening. IMG_8975 But I digress. I peeled the roasted eggplant, and placed it in a food processor with natural yoghurt, tahini, lemon juice, garlic powder and cumin. IMG_8974 Then let the processor do its thing! IMG_8977 The result? Creamy, smoky eggplant dip – with a hint of spice from the cumin and a little sharpness from the lemon juice. IMG_8978IMG_8980 As I mentioned earlier, we served this dip alongside garlic lamb, broccoli and some pieces of toasted Turkish bread. IMG_8989 But I think the dip would also make a nice addition to a party table – served with vegetable crudités or pita bread. Just remember to roast the eggplant as nicely as you can – so that you capture that lovely smokiness! Eggplant Dip

  • 1 large eggplant
  • 1 tbs lemon juice
  • 1 tbs tahini
  • 1-2tbs natural yoghurt
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant on tray, and prick it all over with a fork. Roast for 35 to 40 minutes or until eggplant is soft and charred. Set aside to cool for 15 minutes.
  2. Peel the eggplant, and place the flesh into a food processor with the remaining ingredients. Process until desired consistency.
  3. Season to taste.

5 thoughts on “Roasted eggplant dip

  1. That dip looks lovely. I'm a bit like you when it comes to Eggplant. Love it, but don't cook with it. Will have to try this one.

    I'm sure I have seen somewhere that you can colour them up nicely on a gas flame prior to putting them into the oven, to encourage that smokey flavour. Worth trying I guess…. enjoy..

  2. I'm intimidated by eggplant too Lisa. If I get one in my own vegetable box, I'll be very grateful for this idea for what to do with it!

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