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Dirty Eggplant Dip


Dirty Eggplant Dip

2 medium eggplants (aubergines)
2 1/2 tablespoon extra virgin olive oil, plus extra to garnish
110 grams tahini
juice of 1 large lemon
100 grams pine nuts, toasted
50 grams raisins
Dill sprigs and apple mint leaves (or regular mint leaves), to garnish
Salt flakes

Dirty Eggplant Dip Directions

Preheat a barbeque grill plate to high heat.

Pierce the eggplants all over with the tip of a knife, then place on the grill and cook until blackened all over. (Alternatively, preheat the oven 200°C (fan-forced) and roast the eggplants for 30 minutes).

Place the charred eggplants in a bowl, cover with plastic film and rest for 15 minutes.

Remove the skin and discard any resting juices. Cut the eggplants in half, then press flat with your hand to spread them out.

Combine the olive oil, tahini, lemon juice and 3-4 tablespoons water in a small bowl and season with salt.

Dress the pine nuts and raisins with a little dressing, then drizzle the rest over the eggplant halves.

Top with the fresh herbs, drizzle with a little extra olive oil and serve.

Recipe courtesy of George Calombaris for Meat Free Week 2023.

Nutrition facts

vegetarian Vegan

Per Serving