Name: Smoky eggplant dip
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 2 large eggplant; 2 clove garlic, crushed; 1 lemon, juiced; 1/4 cup (60ml) extra virgin olive oil; 2 tablespoon chopped coriander (or parsley); flat bread, vegetable crudites, to serve

Smoky eggplant dip

Essentially a delightful eggplant dip to eat with flat bread or vegetable crudit�s, this spread gets its pleasant smoky flavour from a deliberate charring of the eggplant skin.

Serves 6

Prep

15M

Cook

10M

Total

25M

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Ingredients

2 large eggplant

2 clove garlic, crushed

1 lemon, juiced

1/4 cup (60ml) extra virgin olive oil

2 tablespoon chopped coriander (or parsley)

flat bread, vegetable crudites, to serve

Method

1.Using long-handled tongs, hold one eggplant over a high gas flame, turning frequently, for 5-10 minutes, until charred and soft. Repeat with other eggplant. Alternatively, char it under a very hot grill or in a char-grill pan.

2.Halve eggplant and cool. Scoop out flesh and place in a food processor, making sure no charred skin is present.

3.Puree until smooth. Add garlic, lemon juice, olive oil, coriander (or parsley) and blend well. Season and serve with flat bread and vegetable crudites.

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Ingredients

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