Directions

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  1. Pre-heat oven to 170C.
  2. Use a fork to poke holes in the eggplant (eggplants tend to explode if you don’t do this!)
  3. Roast the eggplants for about 40-50 minutes (or until soft and almost collapsing). Flip the eggplants halfway through the cook.
  4. Take out the eggplant from the oven and wrap in foil or a tea towel. Set aside to cool. This will make it easier to peel it.
  5. When cool, peel the eggplants (or scoop the flesh using a spoon).
  6. Place it in a strainer to let all the excess liquid drain (for about 30 mins or an hour).
  7. Remove any excess seeds you easily can. Chop roughly — I like to chop rather than blend it because I like the chunkiness in the dip.
  8. In a separate bowl mix together all the remaining ingredients (you can do this in a blender to get a smooth, even mix).
  9. Fold in the chopped eggplant.
  10. Plate up and garnish with olive oil, fresh coriander leaves, and sumac. You could also use pomegranate molasses and/or lemon zest to fancy it up.