Name: Smoky eggplant dip with charred bread
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 - 8
Ingredients: 2 eggplant; 40 gm hulled tahini; 2 tbsp extra-virgin olive oil, plus extra to serve; Juice of 1 lemon, to serve; 1 garlic clove, finely chopped; ¼ cup coarsely chopped flat-leaf parsley, plus extra to serve; Flat bread; 400 gm (2⅔ cups) plain flour; 7 gm dried yeast (1 sachet); 80 gm Greek-style yogurt; Olive oil, for drizzling

Smoky eggplant dip with charred bread

You can't go wrong with homemade dip. Go the extra mile and make your own flatbread, too.

Serves 6 - 8

Prep

20M

Cook

20M

Total

40M

A good eggplant dip is always a crowd-pleaser, especially paired with homemade flatbread still warm from the barbecue, but you could always opt for chunky slices of grilled sourdough instead.

Ingredients

2 eggplant

40 gm hulled tahini

2 tbsp extra-virgin olive oil, plus extra to serve

Juice of 1 lemon, to serve

1 garlic clove, finely chopped

¼ cup coarsely chopped flat-leaf parsley, plus extra to serve

Flat bread

400 gm (2⅔ cups) plain flour

7 gm dried yeast (1 sachet)

80 gm Greek-style yogurt

Olive oil, for drizzling

Method

1.Heat a barbecue to high heat. Grill eggplant, turning occasionally, until blackened all over and tender (6-8 minutes). Cool, then peel, coarsely chop and place in a sieve to drain (8-10 minutes). Transfer eggplant to a bowl along with remaining ingredients, season to taste and combine well. Smoky eggplant will keep refrigerated in an airtight container for 5 days. Serve drizzled with olive oil and sprinkled with parsley.

2.For flatbread, combine flour, yeast and 1 tsp salt in an electric mixer fitted with a dough hook. Combine yoghurt and 200ml warm water in a jug, then, with motor running, add to flour mixture and knead until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and leave until doubled in size (40-45 minutes). Heat a barbecue to medium-high heat. Divide dough into 8 even balls and roll out on a lightly floured surface to 5mm-thick rounds. Drizzle with a little oil and grill in batches, turning occasionally, until charred and cooked through (4-5 minutes). Serve with smoky eggplant dip.