- 2 medium eggplants, sliced lengthwise (250g cooked pulp)
- 4 cloves garlic, skins on
- 15g lime juice
- 40g Tahini, hulled
- 50g cacao butter
- 1 tbsp parsley leaves
- 1 tsp cumin, ground
- 1 tsp paprika, ground
- 5g good quality white chocolate
- Himalayan sea salt and cracked black pepper
Method:
- Preheat oven to 200C and prepare a baking tray.
- Roast eggplant for 40 mins, then add garlic cloves and cook for a further 20 mins.
- Once garlic and eggplant have cooled enough to handle, squeeze the garlic out of their skins and discard skins. Scoop the eggplant pulp out with a large spoon and place in TM or food processor bowl with garlic and all remaining ingredients and blend 10 secs/speed 6 or until smooth. (If you’ve allowed your eggplant to cool down you may need to heat it back up a little so the cacao butter will melt.)
- Adjust seasoning and garnish dip with extra chopped parsley and paprika.
- Delicious served warm or cold.