Smoky eggplant and garlic dip
Chargrill the eggplant in paprika oil to give it a smoky flavour and blend with garlic and white beans to make a healthy dip.
|1 head||Garlic, halved|
|300 g||Eggplants, halved|
|1 to brush||Olive oil|
|1½ tsp||Coriander seeds, ground|
|1||Salt & freshly ground pepper, to season|
|1 loaf||Bread, lavash, to serve|
|1 Tbsp||Lemon, juice|
|400 g||White beans, rinsed and drained (1 can)|
- To make the paprika oil, place the paprika, oil and salt in a bowl and stir to combine. Set aside. Heat a chargrill pan or barbecue over high heat.
- Brush the garlic with oil and wrap in 2 layers of aluminium foil. Brush the eggplant with oil and chargrill or barbecue the eggplant and garlic for 15-20 minutes each side or until soft.
- Cool slightly and scoop the flesh of the eggplant into the bowl of a food processor with the peeled and roasted garlic, coriander, white beans, lemon juice, salt and pepper. Process until smooth.
- Spoon over the paprika oil and serve with lavash bread.
Makes 2 cups