Name: Smoky eggplant dip
Prep time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 2 large eggplant; 2 clove garlic, crushed; 1 lemon, juiced; 2 tablespoon coriander or parsley, chopped; sea salt and freshly ground pepper, to season; crudites such as radishes, cucumber, snow peas, baby carrots, cherry tomatoes, to serve

Smoky eggplant dip

With a pleasant smoky flavour from the deliberate charring of the eggplant skin, this delightful and delicious eggplant dip is perfect to eat with flat breads or vegetable crudit�s.

Ingredients

2 large eggplant

2 clove garlic, crushed

1 lemon, juiced

2 tablespoon coriander or parsley, chopped

sea salt and freshly ground pepper, to season

crudites such as radishes, cucumber, snow peas, baby carrots, cherry tomatoes, to serve

Method

1.Hold an eggplant over a high gas flame using long-handled tongs, turning frequently, until charred and soft. Repeat with other eggplant. Alternatively, eggplant can be charred under a very hot grill or in a char grill pan.

2.Halve charred 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, coriander or parsley and blend well. Season with sea salt and freshly ground black pepper. Serve with vegetable crudites and bread if desired.

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