Eggplant Dip

With a stash of this in your fridge, you will never have to buy dip again.

2 large eggplant

4 garlic cloves, skin on

juice 1 lemon

1 ½ tbsp tahini paste

2 tbsp olive oil

sea salt and freshly ground pepper to season

Preheat oven to 200C.

Make a few slits in the eggplants with a sharp knife and place on a baking tray with the garlic cloves. Bake for 1 hour or until very tender inside.

Remove from oven and allow to cool a little, then scrape out the flesh with a spoon. Place the flesh in a food processor and discard the skin. Squeeze the garlic out of its skin and add to the mix, along with the lemon juice, tahini and olive oil. Process to combine. Season with salt and pepper, if required.

Serve with crusty bread.

Makes approximately 2 cups.