Eggplant is great cooked in a Steam Combi oven. The steam aids in the breaking down of the flesh making for a quicker cook and a delicious almost sweet result.
This is a great dip – and when eggplant are plentiful its a cheap alternative to hummus with a much softer taste . You can adapt this recipe and add whatever flavours you want. I used smoked paprika for that warm smokey flavour but its equally great with lemon pepper with preserved lemon or roasted capsicums added to the blended mixture
METHOD
- Preheat oven to 190C hot air + 60% (medium – high) moisture.
- Place eggplant and garlic on tray in oven and cook for 30 minutes or until eggplant is soft and gooey and garlic can be squeezed out easily.
- Scrape out flesh of eggplant and squeeze out garlic, and place with all other ingredients except dukkah into a blender and blend until smooth.
- Spoon into bowl and top with a drizzle of oil and dukkah for garnish
Share:
Ingredients
2 eggplants , halved longwise
1 head of garlic
2 T lemon juice
2 T tahini
1/2 t ground cumin
1/2 t smoked paprika
Dukkah or sesame seeds for garnish
Olive or sesame oil
