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.