Eggplant Dip


PREP TIME 5 minutes
COOK TIME 30 minutes


2 eggplants
1 tsp cumin seeds, toasted
40g tahini
4 cloves garlic, crushed
1 pinch cayenne pepper
2 drops liquid smoke
2 tbsp Pukara olive oil
1 pinch Tasman sea salt
½ lemon, juice


Step 1
Preheat oven to 220ºC with grill on. Place eggplants into an oven tray lined with baking paper and poke 4-5 small holes in each eggplant before placing into an oven for approx 10-20 minutes.

Step 2
Lightly toast cumin seeds in a hot pan.

Step 3
Once lightly toasted, place into a spice grinder and blitz together.

Step 4
Once the eggplant is cooked, remove from oven, slice in half lengthways and leave for a few minutes to cool.

Step 5
Once cooled, scoop eggplant out of skin and place into a food processor with tahini, garlic, cumin seeds, cayenne pepper, liquid smoke, oil, salt and lemon juice and blend together well.

Step 6
Once blended together serve up on some bread or toast.