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Eggplant and chickpea dip with lavash crisps
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Smokey grilled eggplant enhances flavor in creamy chickpea dip.
Ingredients:
  • 2 (about 375g each) eggplant
  • 1 x 300g can chickpeas, rinsed, drained
  • 6 green shallots, trimmed, chopped
  • 2 small garlic cloves, crushed
  • 200g (3/4 cup) Greek Style Yoghurt
  • 48.00 gm tahini (sesame paste)
  • Salt & freshly ground black pepper
  • 4 sheets lavash bread
  • 36.40 gm olive oil
Instructions:
  • Preheat your barbecue grill or chargrill to medium-high. Grill the whole eggplant, turning occasionally, for about 30 minutes until they collapse and become tender. Remove from the grill and let them cool on a plate for another 30 minutes before handling.
  • Combine chickpeas, green shallots, and garlic in a food processor until finely chopped. Add eggplant halves and process until well blended. Transfer the mixture to an airtight container.
  • Combine 130g (1/2 cup) of yoghurt and tahini with the eggplant mixture, mix thoroughly, then season with salt and pepper to taste. Chill in the fridge until needed.
  • Preheat a barbecue grill or grill to medium-high heat. Cut each lavash bread into twelve 7cm squares using a sharp knife. Lightly brush oil on both sides of each square. Grill in batches for 1-2 minutes per side until light golden. Let cool on a wire rack.
  • Combine the leftover yogurt with the dip. Transfer to a serving bowl and enjoy with the lavash crisps.

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