20 Feb

Chef Nade from Nutmeg and Pepper Catering shares her easy to make Smokey Eggplant Dip Recipe.


1 Large Organic Eggplant

1 Clove Organic Garlic, crushed

1 Tbsp Organic Tahini

1/2 Tsp Salt and Pepper

3 Tsp fresh squeezed Organic Lemon, juice

1 Tsp Organic Cumin Powder


Using a Char-grill plate or open flame. Cook the Eggplant for at least half an hour turning frequently to allow the skin to get crisp and charred. Place in a bowl and cover with glad wrap, allowing to cool, for at least 20 mins.

Meanwhile place the remaining ingredients in a small food processor.

Once eggplant has cooled, remove the skin, then add to the food processor. Whiz up for at least 2- 3 minutes until ingredients are well combined.

Refrigerate until needed and serve as required.

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