I love eggplant! I also love garlic, so this dip recipe suits me just fine.
What’s great about this dip is the chargrilling of the eggplant, this really enhances the flavour. I also add the smoker box to the barbie to add an extra dimension to the flavour.
- 1 large eggplant
- 1 teaspoon lemon juice
- 1 clove of garlic
- 2 tablespoons olive oil (you can add a little more if you need to loosen the blend)
- Salt and Pepper to season to taste
First, chargrill the eggplant. To do this just cut it in half. I use the gas BBQ, starting by popping the eggplant cut side onto the grill briefly just to soften the flesh this side and to add a little flavour. Then I flip eggplant skin side down on the grill over a high heat. The aim is to burn the skin of the eggplant and cook the flesh inside until soft. It does take a little while, just keep an eye on it.
Once the eggplant is ready, take it off the heat and let it cool.
Then scrape the soft flesh off the skin.
Put the flesh in a blender (I use a stick blender) with all the other ingredients and give it a whizz. You can have it chunky or smooth, it’s up to you.
Check the seasoning and add more if needed.
That’s it, pop it in a dish to serve.
I love it with homemade pita bread and a glass of shiraz.
Happy charring, enjoy!