Smoky egg­plant dip with hand-cut potato chips

donna hay - - Location Seaside Getaway -

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

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.

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.

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.

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.

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