Smokey aubergine and macadamia nut dip. Photo / Babiche Martens.
Smokey aubergine and macadamia nut dip. Photo / Babiche Martens.
Smoky aubergine and macadamia nut dip
Makes 2 cups
• 2 or 3 aubergines (700g) • 2 cloves garlic • Juice of ½ lemon • ½ tsp salt • 1 Tbsp tahini • 1 tsp olive oil • 150g thick Greek yoghurt • 50g toasted macadamia nuts, roughly chopped • Coriander to garnish
1. Prick aubergines all overwith a fork. Either sit them on the barbecue or a gas flame on medium heat and roast until the skins are blackened and the aubergine soft and squishy - about 10 to 15 minutes. Turn every couple of minutes. Remove and put in a plastic bag to cool and allow the skin to loosen.
2. Cut down the centre of the aubergine and scoop out all the pulp into a colander. Allow to sit for 10 minutes to let the juice drain.
3. Into a bowl place cooled aubergine, garlic, lemon juice, salt, tahini, olive oil and yoghurt. Squash well with a fork to combine. Alternatively, pulse in a blender, leaving a few chunky bits.
