Smoky eggplant dip recipe with charred bread
You can't go wrong with homemade dip. Go the extra mile with by making your own flatbread, too. It'll make all the difference.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Grill
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Mixing bowl
- Airtight container
- Stand mixer
- Plastic wrap
- Pitcher
- Measuring spoon
- Measuring cup
- Rolling pin
- Tongs
- Spatula
- Pastry brush
Ingredients
- 2 eggplant
- 40 gm hulled tahini
- 2 tbsp extra-virgin olive oil, plus extra to serve
- Juice of 1 lemon, to serve
- 1 garlic clove, finely chopped
- ¼ cup coarsely chopped flat-leaf parsley, plus extra to serve
- Flat bread
- 400 gm (2⅔ cups) plain flour
- 7 gm dried yeast (1 sachet)
- 80 gm Greek-style yogurt
- Olive oil, for drizzling
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