Charred Eggplant Dip with Toasted Sesame ChiLli Oil
About
Prep Time:
15 minutes
cook time:
25 minutes
serves:
6 - 8
This recipe sits within A Middle Eastern Spread menu from The Dinner Party Guide — designed so every dish works together. This menu is fully vegan.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
3 eggplants
70 grams vegan yoghurt
65g tahini
2 garlic cloves
2 tsp maple syrup
Zest from 1 lemon
Juice from ½ lemon
Flakey sea salt
¼ cup extra virgin olive oil
2 tsp Kashmiri chili pepper
3 tbsp sesame seeds, (black and/or white) toasted
½ bunch chives
½ bunch dill
Preparation:
Make the Dip;
Heat the grill over high heat. Pierce eggplants several times so steam can escape and place the eggplants onto the grill. Cook for about 25 minutes, turning the eggplant every 5 minutes or so to fully rotate them The eggplant should be blackened on the outside and tender on the inside
Let the eggplant cool. Peel off the blackened skins and discard the stems
Transfer the eggplant to a food processor, along with the yoghurt, tahini, garlic, maple syrup, lemon zest and juice. Process until smooth and creamy. Season with salt to taste
On a large serving platter smooth the eggplant out over the surface
Make the Oil;
In a small mixing bowl, combine the extra virgin olive oil and Kashmiri chilli pepper
Plating up;
Pour the chilli oil over the eggplant. Garnish with the toasted sesame seeds and chopped chives and dill
