A Silky Egg Plant Dip ideal for all occassions
Preheat the oven to 200 oc
Wipe clean the skin of the eggplant.
Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake for 30-40 minutes or until the eggplant fully softens through.
Remove from the oven and set aside to cool.
When it is cooled, scoop out the flesh out and transfer to a food processor.
Do not use the skins in the dip, just the flesh.
Add the garlic, lemon juice, ground cumin, olive oil and tahini paste.
Process until you achieve a puree consistency.
Add salt and pepper to your personal taste.
Top with a little olive oil and fresh coriander for garnish and aroma.