Smoky Eggplant Dip

Ingredients

• 600 g (1 lb 5 oz) Eggplants (aubergines), whole, pricked several times with a fork
• 2 tbsp Tahini
• 2 tbsp Lemon juice
• 1 Garlic clove, finely grated
• 2 tbsp Olive oil, plus extra to serve
• ½ tsp Fine salt
• ½ tsp Smoked paprika, optional, to serve
• Parsley, chopped, to serve

You’ll need: Baking tray, Fork or food processor

Method

1. 1

   Char. Set the whole eggplants directly over a gas flame, on a hot barbecue, or under a very hot grill, turning every few minutes for 15 to 20 minutes, until the skin is blackened and the flesh collapses. If you have no flame or grill, roast on a tray at 220°C (425°F) for 40 minutes.

2. 2

   Steam. Put the hot eggplants in a bowl, cover with a plate and leave for 10 minutes. This loosens the skin and softens the flesh.

3. 3

   Scoop. Split the eggplants and scoop the flesh into a colander, leaving the skin behind. Let it drain for 5 minutes, pressing gently.

4. 4

   Mix. Mash the flesh with a fork, or pulse briefly in a food processor for a smoother dip. Stir in the tahini, lemon juice, garlic, oil and salt. Taste and adjust.

5. 5

   Serve. Spoon into a bowl, drizzle with olive oil and dust with paprika and parsley. Serve with flatbread or raw vegetables.