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.
Smoky eggplant dip with charred bread
You can't go wrong with homemade dip. Go the extra mile and make your own flatbread, too.
- 20 mins preparation
- 20 mins cooking plus standing, proving
- Serves 6 - 8
Print
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 (1⅔ cups) plain flour
- 7 gm dried yeast (1 sachet)
- 80 gm Greek-style yogurt
- Olive oil, for drizzling
Method
- 1Heat 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.
- 2For 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.
Notes
Drink suggestion: Hoppy, fruity ale, or amber-hued skin-contact white. Drink suggestion by Max Allen.