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.
- 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
- 400 gm (1⅔ cups) plain flour
- 7 gm dried yeast (1 sachet)
- 80 gm Greek-style yogurt
- Olive oil, for drizzling
- 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.
Drink suggestion: Hoppy, fruity ale, or amber-hued skin-contact white. Drink suggestion by Max Allen.