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Eggplant dip with za'atar flatbread
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Deliciously smoky dip topped with oil and paprika.
Ingredients:
  • 2 large eggplants
  • 2 garlic cloves, peeled
  • 80ml (1/3 cup) fresh lemon juice
  • 48.00 gm tahini (sesame seed paste)
  • 5.00 gm ground cumin
  • 2.50 gm mild paprika
  • 80ml (1/3 cup) olive oil
  • 24.00 gm sesame seeds
  • 20.00 ml ground sumac
  • 1 tsp dried thyme
  • 2 x 200g pkts dipping bread
  • Mild paprika, extra, to serve
  • Olive oil, extra, to serve
Instructions:
  • Preheat your oven to 180°C. Arrange the eggplants on a baking tray and bake for 1 hour until they are tender. Slice them in half lengthways, scoop out the flesh, and discard the skin. In a food processor, combine the eggplant, garlic, lemon juice, tahini, cumin, paprika, and half of the oil. Blend until smooth. Season with salt to taste.
  • Crush sesame seeds, sumac, and thyme in a mortar and pestle. Lay out the bread on 2 baking trays, drizzle with remaining oil, and sprinkle with sesame mixture. Bake until crisp, about 5 minutes.
  • Plate the savory eggplant mixture generously. Enhance with a sprinkle of additional paprika and a luxurious drizzle of extra oil. Accompany with freshly baked bread.

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