• Ingredients
• Preparation method

This recipe can be made a few days ahead.

Ingredients

• 2 large (1 kg) eggplants

  This recipe can be made a few days ahead.
• 1 clove of garlic, crushed
• 2 tablespoons lemon juice
• 2 tablespoons tahini*
• 3 tablespoons extra virgin olive oil
• 1 pinch sea salt
• 1 teaspoon ground cumin

*Tahini is a paste made from crushed sesame seeds, available from supermarkets.

Preparation method

Cut eggplant in half and cook on a heated grill plate (or barbecue) for about 35 minutes, turning four times, or until skin is blackened and blistered and flesh is very soft.

Cool eggplant on a wire rack over a dish.

Scrap eggplant flesh from the skin and discard skin.

Combine eggplant flesh in a large bowl with the remaining ingredients - whisk the mixture until smooth.

Serve dip with oven toasted pita/mountain bread and slivers of capsicum, cucumber, carrot, radish, celery or snow peas.

Find out more about The CSIRO Total Wellbeing Diet book 2.