Roasted Eggplant Dip

Yo, yo, yo Homies wassup?

I’m back with a recipe. Lord knows when this will happen again so please enjoy!

With the Festive Season nigh upon us there’ll be antipasti platter aplenty going on and here’s a little sumpent I like to throw together for such situations.

Pass the dip on the left hand side.

Pass the dip on the left hand side.

It is SUPER easy which is why I’ve been able to knock it up even with an out of sorts four year old and a ‘Don’t ever put me down Mummy!’ newborn babe. And it’s also SUPER yumlicious so give it a whirl.

You just prick some eggplants all over, do this with gusto and glee to get some steam off your chest, an eggplant voodoo doll if you will.

Step One.

Step One.

Roast them, slice them, hollow out the flesh.

Step Two.

Step Two.

Blend them with some other key dip ingredients (yoghurt, tahini) and that’s IT, then grab something to dip with and EAT.

Steps 3 - 4.

Steps 3 – 4.

Hell to the yeah and your neighbours/colleagues/school mum friends will ask “Oh, this is lovely, where did you get it from?” (whilst licking a stray glob from their bottom lip and then taking a gulp of chardonnay) and you’ll reply “Why, I made it myself!”

Oooh-er!

Roasted Eggplant Dip

Ingredients

  • 2 eggplants (washed & pricked with a fork)
  • 200g natural yoghurt
  • 1/3 cup tahini
  • 2 cloves garlic
  • salt and pepper to taste
  • cumin to taste (about 1/2 teaspoon)

Directions

Step 1
Pre-heat oven to 200C and line a baking tray.
Step 2
Place eggplants on tray and drizzle with olive oil.
Step 3
Roast for 1/2 hour on one side then turn over and roast for a further 1/2 hour.
Step 4
Allow eggplants to cool then slice in half lengthways and scoop out flesh into a blender or food processor.
Step 5
Add all other ingredients and whizz into a smooth consistency.
Step 6
Transfer into a storage container and keep in the fridge.

Note

You may wish to use lemon juice instead of cumin.

Serve with crackers, fresh cut vegetable batons, spread onto toast then top with sliced tomato, serve alongside any Mediterranean style dish.

~Yours unsure when I’ll get my shit together to post a recipe again, K180, x

 

 

Comments

  1. I loved making eggplant dip from our homegrown egg plants last year and I love it just as much this year. Thank for reminding me!

  2. Eggplant dip is the only way I can eat eggplant. Am usually not a fan. It’s too…eggplanty.

    • I hear yer. I can only really handle it thinly sliced, chargrilled and smooshed inside some kind of toasted sanga situation with a bit o’ melted cheese.

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