Sauces, dips & spreads

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thumbnail image 1
Preparation time
0min
Total time
0min
Portion
1 jar(s)
Level
--
  • TM 31
published: 2016/06/03
changed: 2016/06/03
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Ingredients

  • 2 Medium Sized Eggplants
  • 50g tahini, (plus more if needed)
  • 3 garlic cloves
  • Juice of 3 lemons
  • 1tsp ground cumin
  • 1 pinch Salt and pepper
  • 1tbsp olive oil
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Recipe's preparation

    Roasting and preparing eggplant
    1. Turn on the BBQ to max to heat up (keep lid down)
    2. Preheat an oven to 220°c.
    3. Prick the eggplants with a fork in several places and place on the grill part of the bbq and roast with lid down (to create smoke).
    4. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
    5. Cut eggplant in half and transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. At this point I add 2 of the 3 garlic cloves in the oven at the same time to roast (keep 1 garlic clove as raw)
    6. Remove from the oven, let cool slightly, and peel off and discard the skin.
    2. Making the dip

  2. Add all ingredients to the thermomix bowl (including eggplant and roast garlic), mix 10 sec, sp 7

    Taste dip, add more lemon juice, tahini, salt or pepper (to your taste), scrape down bowl and mix again 10 sec, sp 7

    Serve with olive oil & flat bread

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

  • 9. January 2022 - 18:35
    5.0

    Personally, I prefer a bit more salt and a bit less Tahini, but the recipe is great. Love the idea of roasting the garlic, as fresh one can be quite strong sometimes. Will make this again!

  • 11. April 2019 - 13:31
    5.0

    This is Sooooo Good!

    I use my gas stove top burners to blacken the skins of eggplant and capsicum too, as I love that smoky charred flavour it gives the flesh. Using this method and the roasted garlic gave it an added depth of flavour - absolutely delish!

    I am the only person in my family that likes eggplant so I cut the recipe in half (except for the cumin as you can never have enough😝). It worked perfectly.

    Thanks for a great recipe.

  • 11. April 2019 - 12:01

    amorhomechef: Tahini is sesame paste. It can be hulled or unhulled. You can make it yourself if you have plenty of sesame seeds. 👌🏼

  • 11. June 2016 - 11:39

    What is tahini?

  • 10. June 2016 - 17:53
    4.0

    This recipe ensures you get that smokey taste into the eggplant, which makes all the difference. I 'burn' mine over the gas burner on the stove (messy but effective). The balance of tastes here is just right, and the tip for roasting the garlic works well too. YUM Love

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