A traditional Lebanese style eggplant dip. Smoking the eggplant over a hot flame gives a unique flavour, and if you have extra eggplants you can cook then freeze the pulp so you can whip up the dip whenever you need it.
• 1 large eggplant
• 4 tablespoons tahini
• 2 cloves garlic
•1 lemon (juice of)
• Freshly ground salt and black pepper
• Pinch of 5 spice mix
• Drizzle of olive oil.
To get the genuine smoky flavour of this dish, cook the eggplant over an open flame. If you have a wok burner on your outdoor BBQ use that – otherwise use the gas jet on your stove. Put a bit of aluminum foil underneath to protect the stove top.
Cook until the vegetable collapses – then remove from the flame and scrape out the cooked flesh from the charred outside. Allow to cool.
Mash together the garlic with a fair pinch or two of salt in a mortar and pestle. Then add to the eggplant pulp along with the tahini, 5 spice and lemon juice.
For a smooth dip use a stick blender. Drizzle with olive oil and grind black pepper over the top to serve. Great with toasted sourdough or vegetable sticks.