Vegan and gluten free this tasty dip will impress any guest.
2 large eggplants
1 clove of garlic, crushed
2 tsp hulled tahini
Juice of 1 lemon
60ml extra virgin olive oil
Cook eggplants over a medium flame either on rack over a gas cook-top or on a barbecue. Cook for 15 – 20 minutes, turning occasionally until charred and tender. Alternatively cook them in an oven at 200c until charred on the outside.
Halve the charred eggplants and drain flesh-side down in a colander. Scoop out half the eggplant and purée in a food processor with garlic, tahini and lemon juice. Season generously with sea salt flakes and pepper. Add olive oil. If the mixture isn’t smooth or wet enough add a little flavourless oil (sunflower or peanut oil).
Scoop remaining eggplant from skins into a bowl and discard the skins. Mash coarsely with a fork, mix in puréed eggplant and top with a dollop of yoghurt to serve. Enjoy cold or at room temperature with Quinoa Crackers.