Servings Prep Time Cook Time
6-8 5 minutes 20 minutes
Ingredients
- 3-4 aubergines
- ½ tsp cumin
- 1 garlic clove grated
- 1 tbsp lemon juice
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- a pinch of black pepper
- 2 tbsp iced water
- 2 tbsp tahini (optional)
To finish:
- Sea salt flakes
- Olive oil
- 1 pinch of smoked sumac
- Pomegrate seeds (optional)
Directions
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Place the aubergines directly on the hot charcoal.
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Turn to char the outside evenly. This should take 15 to 20 minutes with the door closed (open to turn).
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Remove from the oven and cover for 5 minutes. Then slice in half and scoop out the flesh, disregarding the skins.
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Place the aubergine flesh along with the other ingredients into a food blender and mix until you achieve a creamy texture (make sure to use iced water, as it helps to thicken the dip.)
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Place in a nice serving bowl and top with a light dusting of sumac and a drizzle of olive oil.
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Serve at room temperature with flat breads.