Great for Vege stick dipping
SERVES: 8
TIME TO PLATE: 10 MINUTES
WHAT YOU NEED:
- 1 large eggplant
- 2 tbsp olive oil
- 1 tbsp Tahini paste (optional)
- 2 tbsp lemon juice
- 1 garlic clove
- Sea salt and cracked pepper
HOW TO MAKE:
- Stab the eggplant a few times with a fork or sharp knife and bake drizzled with olive oil for about 45 minutes or until fully cooked and soft inside at about 180°c.
- Cool for about 1 hour and remove outer skin only.
- Cut roughly and place in a food processor or blender with garlic, tahini, salt, pepper and lemon juice