Eggplant Dip with Sesame Seeds and Flatbread
A creamy roasted dip full of flavour and goodness. This rich and smoky dip is made with roasted eggplant, garlic, lime juice, and toasted sesame seeds. It’s perfect for scooping up with warm flatbread.
Ingredients
How to make it
- Roast the eggplants:– preheat oven to 200°C (400°F)– cut eggplants in half lengthwise, place on a baking tray, cut side up– drizzle with a little coconut oil and sprinkle with salt and pepper– roast for 30–40 minutes until soft, let cool– scoop out the flesh and discard the skin.
- Toast the sesame seeds:– in a dry pan over medium heat, toast sesame seeds for 2–3 minutes until golden and fragrant– stir often– set aside.
- Cook garlic and onions:– in a small pan, heat 2 tbsp coconut oil– add chopped garlic and onion– cook for 3–4 minutes until soft.
- Mix the dip:– in a bowl, mash the eggplant with a fork or masher– add the cooked garlic and onion, oregano, lime juice, and most of the toasted sesame seeds (save a pinch for garnish)– mix well and add salt and pepper to taste.
- Serve:– spoon into a serving bowl– drizzle with a little coconut oil and sprinkle with the rest of the sesame seeds– serve warm or cold with homemade flatbread.
