Roasted Garlic Eggplant Dip

  • 02 Dec - 08 Dec, 2017
  • Mag The Weekly
  • Cookery


· 2 medium sized eggplants

· 1 large bulb of garlic

· 3tbsp olive oil plus more for drizzling

· 2tbsp tahini

· ½ tsp paprika (preferrably smoked)

· 1 lemon

· Salt to taste

· Water as needed


Preheat oven to 200°C. Cut the eggplant into 1-inch cubes. Cut the top off the garlic, drizzle with olive oil and wrap in foil. Line a baking sheet with a light layer of oil. Spread the eggplant over the baking sheet, season with salt and drizzle with olive oil. Place the garlic in the corner of the baking sheet and roast everything in the oven for 30-40 minutes or until the garlic is soft and the eggplant is browned. In a blender or food processor, add the juice of half the lemon, olive oil, about four tablepoons of water, tahini, paprika, eggplants and as much of the roasted garlic as you prefer (start with eight cloves and add more if desired). Add salt to taste then pulse or blend on low speed until desired consistency is reached. If the dip is too thick, add more water, a tablespoon at a time. Adjust seasoning as desired.