Chargrill the eggplant in paprika oil to give it a smoky flavour and blend with garlic and white beans to make a healthy dip.
Ingredients
| 1 head | Garlic, halved (Main) |
| 300 g | Eggplants, halved (Main) |
| 1 to brush | Olive oil |
| 1 ½ tsp | Coriander seeds, ground |
| 1 loaf | Bread, lavash, to serve |
| 1 Tbsp | Lemon, juice |
| 400 g | White beans, rinsed and drained (1 can) |
| 1 | Salt & freshly ground pepper, to season |
Paprika Oil
| ¼ tsp | Paprika, sweet |
| 1 Tbsp | Olive oil |
| ¼ tsp | Sea salt flakes |
Directions
- To make the paprika oil, place the paprika, oil and salt in a bowl and stir to combine. Set aside. Heat a chargrill pan or barbecue over high heat.
- Brush the garlic with oil and wrap in 2 layers of aluminium foil. Brush the eggplant with oil and chargrill or barbecue the eggplant and garlic for 15-20 minutes each side or until soft.
- Cool slightly and scoop the flesh of the eggplant into the bowl of a food processor with the peeled and roasted garlic, coriander, white beans, lemon juice, salt and pepper. Process until smooth.
- Spoon over the paprika oil and serve with lavash bread.
Makes 2 cups