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
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.