smoky egg­plant and gar­lic dip

Sunday Tasmanian - Tassie Living - - TASTE -

1 head gar­lic, halved olive oil, for brush­ing 300g egg­plant, halved 1 ½ tea­spoons ground co­rian­der seeds 1 x 400g can white beans, rinsed and drained 1 ta­ble­spoon lemon juice sea salt and cracked black pep­per lavash bread, toasted, to serve

pa­prika oil

¼ tea­spoon sweet pa­prika 1 ta­ble­spoon olive oil ¼ tea­spoon sea salt flakes Com­bine pa­prika, oil and salt in a bowl. Set aside. Heat a char- grill pan over high heat. Brush the gar­lic with oil and wrap in 2 lay­ers of foil. Brush the egg­plant with oil and char- grill the egg­plant and gar­lic for 15- 20 min­utes each side or un­til soft. Cool slightly. Scoop the flesh of the egg­plant into a food pro­ces­sor with the peeled roasted gar­lic, co­rian­der, white beans, lemon juice, salt and pep­per. Process un­til smooth. Spoon over the pa­prika oil and serve with lavash bread. Makes 2 cups.

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