Eggplant Dip
  • 1 medium eggplant (about 1 kg)
  • cloves garlic, crushed
  • ½ teaspoon salt
  • Juice of 2 small lemons or 1 large lemon
  • ¼ cup Tahini paste
  • Pinch cumin
  • 1 tablespoon chopped parsley
  1. Preheat oven to 220 °C.
  2. Place whole eggplant onto a baking tray and roast for 20-30 minutes until soft.
  3. Cool and spoon out the flesh, removing juices with a paper towel.
  4. Mash with garlic, salt, lemon juice, tahini and cumin.
  5. Spoon into a bowl and sprinkle with parsley.
  6. Refrigerate before serving.

Tip: The eggplant can be grilled whole on the barbecue, turning frequently until soft.

Storage Suggestions

The dip will keep for 2-3 days in the refrigerator.

Equipment List

  • Chopping board
  • Large knife
  • Baking tray
  • Mixing bowl
  • Fork

 

Acknowledgements

Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. www.gofor2and5.com.au. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.