Smokey eggplant dip

 From:  Smokey eggplant dip - Monash Fodmap

Yield:  8

ingredients

1 large eggplant

1 Tbsp lemon juice

2 Tbsp tahini

1/2 tsp ground cumin

1 1/2 Tbsp garlic-infused extra virgin olive oil

Salt and pepper, to taste

Sprinkle of smoked paprika

Fresh herbs (such as coriander or parsley), roughly chopped, to serve

Method

Preheat oven to 200°C (392°F). Line a large baking tray with baking paper. Place whole eggplant onto tray and prick skin all over with a fork. Roast for 35-40 minutes or until eggplant is soft. Set aside to cool.

Once eggplant has cooled, cut it in half lengthways. Using a large spoon, scoop out the flesh onto a chopping board. Roughly chop then transfer to a mixing bowl.

To the mixing bowl, add 2 tablespoons of lemon juice, tahini, cumin, 1 tablespoon of the garlic-infused oil and salt and pepper. Mash into eggplant until well combined.

To serve, spoon dip into a serving bowl. Drizzle with remaining garlic-infused oil and sprinkle with smoked paprika and chopped fresh herbs.