• 2 medium Ausfresh black eggplants
  • ½ teaspoon sea salt
  • ¼ cup lemon juice
  • 3 tablespoons tahini paste
  • 2 teaspoons minced garlic (or more to taste)
  • ¼ teaspoon cumin powder (or more if prefer smokier)
  • 1 pinch of paprika (more if prefer spicy)
  • 2 tablespoons olive oil
  • 2 tablespoons greek yogurt
  • 3 tablespoons chopped coriander


  1. Position a rack in the centre of the oven. Preheat oven to 190°C. Line a metal baking sheet with a sheet of foil, set aside.
  2. Pierce holes into the eggplants with a knife or fork. Spray the eggplants with cooking spray, place on prepared baking sheet and bake for 65-75 minutes. Turn halfway through the cooking time. If the eggplants have not wrinkled and lightened in colour, continue to bake for an additioanal 10 minutes. Eggplants are done when easily pierced with knife or fork. Remove from the oven, place the eggplants in a bowl and cover the bowl with foil. Allow the eggplants to steam in the bowl for at least 20-25 minutes. This will help make it easier to peel.
  3. Remove the skin from the eggplants and collect the flesh insieve over a bowl. Discard the skin. Remove the centre core if your eggplants have too many seeds. Too many seeds will make your dip bitter. Sprinkle with salt. Give it a good mix and allow the eggplants to drain for 15 minutes. Squeeze out as much water as you can from the eggplants before blending.
  4. Combine all your ingredients ecxept for the chopped coriander into a food processor or blender. Process until smooth. Once desired texture has been reached stir in chopped coriander. Adjust seasoning to preference. Serve with sprinkled coriander and drizzled olive oil if desired.


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