Project Description

Smoked Eggplant Dip

This dip is super simple to make and delicious!
  • Preparation time:
    15 minutes

  • Cooking time:
    45 minutes

  • Serves:
    6

YOU WILL NEED:

  • 2 large eggplant
  • ¼ cup natural yoghurt
  • Juice of ½ lemon
  • 1 tbsp tahini
  • ½ clove garlic, finely chopped
  • Salt flakes and freshly ground black pepper
  • 2 tsp SUNBEAM Currants
  • 1 tsp sherry vinegar
  • 1 tbsp SUNBEAM Pine Nuts, toasted
  • ¼ cup flat leaf parsley leaves, chopped

METHOD:

STEP 1.
Pre-heat oven to 180°C (160°C fan-forced). Prick eggplant all over with a fork. Place both eggplants over a low gas flame on your cooktop, turning often until skin is charred all over. Remove to a lined baking tray and continue cooking in the oven for 30 minutes or until completely tender and cooked through.

STEP 2.
When cool, peel skin away from eggplants, discarding stems and juices.

STEP 3.
Roughly chop the flesh and combine with yoghurt, lemon juice, tahini, garlic and seasonings.

STEP 4.
Combine currants with sherry vinegar and set aside for 10 minutes.

STEP 5.
For serving, toss together the drained currants, pine nuts, parsley and seasonings. Spoon eggplant dip into a serving dish and sprinkle with pine nut mixture. Drizzle with extra virgin olive oil and serve with warmed turkish bread.

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This delicious desert was brought to you by SUNBEAM  

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