smoky eggplant dip

with hand-cut potato chips

  • 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

hand-cut potato chips

  • 1kg sebago (starchy) potatoes, cut into chips
  • 2 tablespoons extra virgin olive oil
  • sea salt flakes
  • smoked paprika, for sprinkling
  1. Preheat oven to 200°C (400°F). To make the hand-cut potato chips, place the potato, oil and salt on 2 large oven trays and toss to combine. Spread the potato in a single layer and cook for 30–40 minutes, turning halfway, until golden and crisp.
  2. Place the eggplants directly on the grill of a barbecue or the flame of a gas cooktop and cook, turning every 5 minutes, for 20–25 minutes or until charred and very soft.
  3. Place the eggplants in a colander and set aside to drain and cool for 5 minutes. Scoop the flesh into a large bowl, discarding the skin. While the eggplant is hot, add the garlic, cumin, coriander, tahini, lemon juice, salt and pepper and mash well with a fork until creamy.
  4. Place the eggplant dip in a serving bowl and top with the pomegranate seeds, mint, walnut and oil. Sprinkle the chips with salt and paprika and serve with the dip.  Serves 4.
RATE THIS RECIPE:
Reader ratings (5.00) 54321

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER

join the club

Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox