Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Heat a chargrill pan or barbecue to high heat. Prick eggplants all over with a fork and cook, turning every 10 minutes, for 45-60 minutes or until tender.
Step 2
Remove from heat and transfer to a colander set over a large bowl. Stand, covered, for 45 minutes to drain and cool slightly.
Step 3
Discard liquid and remove skin. Using your hands, squeeze excess liquid from eggplants. Transfer to a blender with tahini, mayonnaise, lemon juice and cumin, and whiz until smooth. Transfer to a bowl, cover surface with plastic wrap and chill for 1 hour or until cooled and thickened (dip can be prepared 1-2 days in advance; store covered and chilled).
Step 4
Meanwhile, to make the paprika oil, combine olive oil and paprika in a bowl and set aside for at least 1 hour to infuse.
Step 5
To make the crispy chilli, heat 1cm sunflower oil in a small frypan over medium-high heat. Add chilli and cook, turning halfway, for 3-4 minutes or until blistered. Remove from pan and drain on paper towel.
Step 6
Spoon eggplant dip onto a shallow serving platter, drizzle with paprika oil, scatter with crispy chilli and baby coriander, and serve with lavosh.
Your folders
weekendatthecottage.com
3.3
Your folders
tasteofhome.com
4.5
(4)
40 minutes
Your folders
tasteofhome.com
4.5
(4)
40 minutes
Your folders
askchefdennis.com
5.0
(1)
55 minutes
Your folders
foodnetwork.com
3.6
(7)
35 minutes
Your folders
foodcrumbles.com
45 minutes
Your folders
myfoodandfamily.com
1 hours
Your folders
foodtalkdaily.com
40 minutes
Your folders
craftbeering.com
4.9
(19)
Your folders
4sonrus.com
3.8
(139)
120 minutes
Your folders
askchefdennis.com
5.0
(1)
Your folders
theviewfromgreatisland.com
Your folders
mamalovesfood.com
5.0
(4)
Your folders
foodandwine.com
Your folders
everydayshortcuts.com
4.5
(211)
2 hours
Your folders
theviewfromgreatisland.com
5.0
(2)
Your folders
foodandwine.com
Your folders
foodnetwork.com
4.8
(13)
Your folders
foodnetwork.com
4.7
(50)