Roasted Eggplant Dip

Roasted Eggplant Dip

This is great served with pita bread or traditional Arabic bread and a chilled glass of wine.

Ingredients

600 gms eggplants cut into 2 inch chunks
1 head of garlic cut in half ( no need to peel )
1 red onion roughly chopped
1 tbs tahini paste
juice of 1/2 lemon
3 tbs chopped coriander
1 teas salt
1/2 teas pepper

Method

Roast eggplant, onions and garlic in 3 tbs of olive oil for 45 minutes.
Allow to cool and transfer to a food processor, add remaining ingredients and process until smooth.