- 2 eggplants, about 375g each
- 250 g cream cheese, chopped, softened
- 1 clove garlic
- 1 tbsp Tahini Paste
- salt and peper to taste
- 2 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- 1 dried chorizo, casing removed, roughly chopped
2h 0minPreparation 2h 0minBaking/Cooking
Recipe is created for
Place eggplants directly on the flame of a gas burner or on the grill of a barbecue set to medium-high and cook, turning every 5 minutes for 20 minutes or until charred and very soft. Set aside in a bowl covered with plastic wrap and allow to cool for a minimum of 10 minutes. Cut the eggplants in half and scoop out the flesh/ or peel off all the charred skin. Set aside.
Place clove of garlic in TM bowl. Mince garlic for 3 seconds on speed 7. Scrape down the sides.
Add eggplant flesh, cream cheese, tahini, salt and pepper and process until smooth, approximately 5-10 seconds on speed 5. Via the hole in the lid, add the lemon juice and 1 tbsp oil, and process to combine on speed 4 for a few seconds. Refrigerate for 1 hour or until cool. (You can serve immediately but it is a little runny).
Place chopped, skinned chorizo into TM bowl and process for 3-5 seconds on speed 9 until finely minced. Cook chorizo for 10 minutes on varoma temperature, reverse speed 1 .
Describe the preparation steps of your recipe
This makes 3 cups of dip - which will feed a big crowd. You could easily halve the recipe - make it simple, just use one eggplant, 125g cream cheese, 1 tbsp lemon juice and half a chorizo. The rest can stay the same.
Once you chop the chorizo in the TM bowl, you can simply fry off the chorizo mince on the stovetop if you wish as per the original recipe.
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