Smoky and eggplant and dip – three of the greatest food concepts and flavours and forms in one.
Smoky Eggplant dip
- 2 whole roasted and grilled eggplant
- 2 tablespoons olive oil
- 2 teaspoons cider vinegar
- 1/3 cup each coriander and parsley
- 1 tablespoon tahini
- salt and pepper
Combine oil, vinegar, herbs and tahini in a blender or processor and blend until smooth.
Add eggplant and process until desired consistency.