Smoky Eggplant Dip With Hand Cut Potato Chips | Donna Hay

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 and 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