• 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


  1. Preheat oven to 200C and prepare a baking tray.
  2. Roast eggplant for 40 mins, then add garlic cloves and cook for a further 20 mins.
  3. 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.)
  4. Adjust seasoning and garnish dip with extra chopped parsley and paprika.
  5. Delicious served warm or cold.