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Eggplant and tahini dip
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious eggplant dip perfect for dipping bread or veggies.
Ingredients:
  • Salt & freshly ground
  • black pepper
  • 3 (about 500g each) eggplant
  • 130g (1/2 cup) skim milk natural yoghurt
  • 48.00 gm tahini (sesame paste)
  • 1 lemon, juiced
  • 2 large garlic cloves, crushed
  • 1.25 gm ground cumin
  • 40.00 ml chopped fresh chives
Instructions:
  • 1. Preheat the grill on high. Pierce the eggplant with a fork and place it on a baking tray. Grill, turning often, for about 15 minutes or until the eggplant is blackened all over and tender. Transfer the eggplant to a colander set in a bowl, cover it with foil, and let it sit for 15 minutes to drain excess liquid and cool slightly.
  • Peel the blackened skin off the eggplant using a small sharp knife. Place the flesh back in the colander and let it drain for another 10 minutes.
  • In a medium bowl, combine the mashed eggplant flesh with yoghurt, tahini, lemon juice, garlic, cumin, and 1 1/2 tablespoons of chives. Season with salt and pepper, mix well, and let it sit for 30 minutes to enhance the flavors or store in the fridge.
  • Before serving, gently mix the dip and transfer it to a serving dish. Finish by generously sprinkling the remaining chives on top.

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