Smoky eggplant dip with charred bread
SERVES 6-8 AS A SNACK OR STARTER // PREP TIME 20 MINS // COOK 20 MINS (PLUS STANDING, PROVING)
A good dip is always a crowd-pleaser, especially paired with homemade flatbread still warm from the barbecue, but you could always opt for chunky slices of grilled sourdough instead.
2 eggplant
40 gm hulled tahini
2 tbsp extra-virgin olive oil, plus extra to serve
Juice of 1 lemon, or to taste 1 garlic clove, finely chopped ¼ cup coarsely chopped flat-leaf parsley, plus extra to serve
FLATBREAD
400 gm (1⅔ cups) plain flour 7 gm dried yeast (1 sachet) 80 gm Greek-style yoghurt Olive oil, for drizzling
1 Heat a barbecue to high heat. Grill eggplant, turning occasionally, until blackened all over and tender (6-8 minutes). Cool, then peel, coarsely chop and place in a sieve to drain (8-10 minutes). Transfer eggplant to a bowl along with remaining ingredients, season to taste and combine well. Smoky eggplant will keep refrigerated in an airtight container for 5 days. Serve drizzled with olive oil and sprinkled with parsley.
2 For flatbread, combine flour, yeast and 1 tsp salt in an electric mixer fitted with a dough hook. Combine yoghurt and 200ml warm water in a jug, then, with motor running, add to flour mixture and knead until smooth and elastic (4-5 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and leave until doubled in size (40-45 minutes). Heat a barbecue to medium-high heat. Divide dough into 8 even balls and roll out on a lightly floured surface to 5mm-thick rounds. Drizzle with a little oil and grill in batches, turning occasionally, until charred and cooked through (4-5 minutes). Serve with smoky eggplant dip. Beer suggestion Hoppy, fruity ale, or amber-hued skin-contact white.