Roasted eggplant flesh blends with tahini and lemon into a soft, smoky-edged dip.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 800 g Snowy White eggplants, halved
- 2 tbsp olive oil, divided
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 small garlic clove
- 1/2 tsp salt
- 1/2 tsp ground cumin
Method
- Heat oven to 220°C / 425°F. Brush cut sides with 1 tbsp oil and roast cut-side down 35–40 minutes until collapsed.
- Cool enough to handle, scoop out flesh and drain in a sieve for 5 minutes.
- Blend with remaining ingredients until creamy. Serve with flatbread or vegetables.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Snowy White Eggplant Seeds
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
