Smoky Eggplant Dip With Hand Cut Potato Chips
Entertaining comes easy with this smoky eggplant dip with hand-cut potato chips. Whether it's for a crowd or just a snack, this is always a winning dip!
Keywords
- smoky eggplant dip with hand-cut potato chips
- donna hay
- donna hay recipes
- snacks
- dips
- smokey eggplant
- easy entertaining
- hand-cut chips
- potato chips
- recipes
- cooking
- pomegranate
- tahini
- aubergines
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.donnahay.com.au.
Cooking tools:
- Grill
- Stove
- Oven
- Baking sheet
- Colander
- Mixing bowl
- Fork
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Tongs
Ingredients
- 2 large eggplants (aubergines)
- 1 clove garlic, crushed
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons tahini
- 1 tablespoon lemon juice
- sea salt
- cracked black pepper
- 2 tablespoons pomegranate seeds
- 1 tablespoon finely chopped mint leaves
- 2 tablespoons chopped walnuts
- 1 tablespoon extra virgin olive oil
- 1kg sebago (starchy) potatoes, cut into chips
- 2 tablespoons extra virgin olive oil
- sea salt flakes
- smoked paprika, for sprinkling
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