- 1 large eggplant
- 1/2 red onion
- 3 cloves garlic
- 30 grams olive oil
- 100 grams tahini
- 25 grams lemon juice, (about half a lemon)
- 2 pinches salt
Take large eggplant and poke it with a fork all over, then put directly on gas stove top (largest ring, see pic) to cook. Keep turning it until it is cooked right through, it should take about 15 mins.
Remove from stove and slice in half using tongs to hold it.
Then scrape out the insides with a spoon and set aside. You can keep a small amount of the chargrilled skin to enhance the flavour.
Add onion and garlic into mixing bowl and chop on Speed 7/3 seconds. Scrape down side of bowl. Add the olive oil, then speed 1/3mins/Temp Varoma to saute onion and garlic.
Add the Tahini, lemon juice, salt into mixing bowl, NOT EGGPLANT YET. Speed 4/5 secs and scrape down sides of bowl. Now add the eggplant flesh (and a small amount of skin). Put on reverse speed 4/4 secs.
You dont want to over-blend if you want it to remain chunky!
Roasting The Eggplant
Making the Dip
If you don't have gas stove top you can bake eggplant in the oven on 180 degrees for 45 mins.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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