Eggplant has not been one of my family favourites and when I received it in our vege box, I’ve always left it to the last to eat. Google has been a tremendous help for ideas on how to cook the ol’ eggplant and I have a couple of eggplant recipes if you are in need. My eggplant parmigiana is delicious as well as my stuffed moroccan eggplants which is in my 2015 ThermoFun club members book. When I saw the title for this recipe I was intrigued – what would a roasted eggplant taste like as a dip! So I got to work and here is my thermomix roasted eggplant dip!
Eggplant can be a challenge to photograph nicely, but the flavour is spot on! Enough that a few fussy eaters even asked for it again! 🙂
Another bonus for this recipe with the oven on, it will warm the house up and you can roast some extra garlic for future recipes.
- 1 large eggplant, (skin left on or off is optional), diced 2cm cubes
- 2 garlic cloves, skin on
- 30g olive oil
- ¼ tsp salt
- 3 spring onions, quartered
- 10g lemon, juice
- 30g tahini
- salt and pepper, to taste
- To garnish, 1 spring onion, finely sliced
- Preheat oven to 200°C. Line a baking tray with baking paper.
- Place eggplant and garlic onto tray. Drizzle with some olive oil and salt and massage into the eggplant.
- Roast for 40 mins or until eggplant is soft. Set aside to cool for 15 mins.
- Place spring onions into TM bowl and chop 3 sec / speed 5. Scrape down.
- Add eggplant, squeezed out garlic and remaining ingredients and mix 5 sec / speed 6. Scrape down and repeat.
- Cover and refrigerate until ready to serve.
- To serve, drizzle with a little oil and sprinkle with spring onion.
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