Forget the store-bought stuff, impress guests with homemade eggplant dip.
- Heat a chargrill pan over medium-high heat. Add eggplant. Cook, turning often, for 30 minutes or until charred and very soft. Place in a large heatproof bowl. Cool.
- Remove and discard skin. Place flesh in a colander set over a bowl to drain excess liquid. Place flesh in a food processor. Process until smooth. Transfer to a bowl.
- Stir in tahini, lemon juice and garlic. Season with salt and pepper. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set