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Perfect for sharing on a hot summers day!


creamy eggplant dip

1 eggplant

1 clove garlic, crushed

2 tablespoons tahini

1/2 cup plain Greek yogurt

salt and freshly ground black pepper

2 tablespoons olive oil, plus more to drizzle

mint and sumac to garnish

Heat oven to 425F. Prick the eggplant all over with the tip of a sharp knife then place it in an ovenproof dish. Roast for 45 minutes until the skin blisters and the flesh is soft. Remove from the oven and cool.

Cut the eggplant in half, scoop out the flesh with a spoon. Place in a food processor with garlic, tahini and yogurt. Season with salt and pepper and blend until smooth.

Drizzle with olive oil and sprinkle with mint and sumac powder.