Roated Eggplant Dip

Ingredients (serves 8)

• 1 large eggplant
• 2 garlic cloves, skin on
• 1/2 lemon, juiced
• 2 tablespoons tahini
• 1 1/2 tablespoons extra-virgin olive oil
• 4 green onions, finely chopped

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant and garlic on tray. Roast for 35 to 40 minutes or until eggplant is soft. Set aside to cool for 15 minutes.
2. Cut eggplant in half lengthways. Using a metal spoon, scoop out flesh onto a chopping board. Roughly chop. Transfer to a bowl.
3. Squeeze flesh from garlic into a small bowl. Add 2 tablespoons lemon juice, tahini, 1 tablespoon oil and salt and pepper. Mash with a fork until well combined. Stir into eggplant with three-quarters of the green onion. Transfer to an airtight container. Cover and refrigerate until ready to serve.
4. Spoon dip into a bowl. Drizzle with remaining oil. Sprinkle with remaining green onion.

Hmmm..... I've tried this a few times and roasting the garlic does not work that well for me, I'm left with dried out garlic that does not really squeeze out. Today I tried dropping the unpeeled garlic in boiling water for 10 - 15 minutes in its skin, then the pulp squeezed out nicely and I was able to chop and make it into a paste with my knife. Seemed to work better!