Turkish Eggplant Dip
This smoky eggplant dip traditionally uses an open flame to roast the eggplant, blackening the skins. Whilst you can replace the first few steps with cooking the whole eggplant over the flame in the BBQ, it’s not always practical to fire up the BBQ whilst you’re preparing in the kitchen so we have utilised the grill and the oven for this version of the recipe.
No: Gluten / Dairy / Egg / Nuts
Total Preparation Time Approximately 90 minutes
Makes medium sized bowl of dip
Can be refrigerated for a few days. Best not frozen.
- eggplant - 900g Approx.
- garlic cloves - 3, unpeeled
- tahini paste - 120g (note: there’s a great homemade recipe in Issue 01)
- lemon juice - 60g
- salt - 1.5 tsp
- cumin - 1/2 tsp, ground
- Preheat oven to 180 degrees.
- Cut the eggplants in half.
- Oil a baking tray and place them upside down on it.
- Put them under a grill to blacken the skins. If you are lucky enough to have an oven with a grilling element you can use this instead of doing the grilling and baking separately. Please note to stay nearby to keep an eye on the eggplant skins - they should blacken, not catch on fire!
- After about 15 minutes, transfer eggplants to oven, or turn off the grilling element in an all-in-one oven.
- Bake for approximately 30 minutes. In the last 15 minutes add garlic (3) to the oven.
- Remove the eggplant and garlic from the oven and allow to cool.
- Once cooled, use a spoon to scrape the eggplant flesh away from the skin. Add to the bowl.
- Peel the roasted garlic and add to the bowl.
- Add tahini (120g), lemon juice (60g), salt (1.5 tsp) and cumin (1/2 tsp) to the bowl.
- Blend on Speed 5 / 3 seconds.
- Open the lid, scrape down the sides and taste test.
- Adjust for personal variations: process longer if you like a smoother dip, add more lemon juice / cumin for extra flavour, increased the salt to your preferred level.