smoky eggplant and garlic dip
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
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.