November 24, 2021
Nothing beats the fresh, dreamy-creamy, taste of real homemade dips. This combo makes about 2 cups of dip, and 1/2 cup sesame yoghurt. Both of which you will find endless uses for, in case you have any left-over, post dipping with the warm pitta bread.
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Method for eggplant dip
1Pre heat the oven to 200 C, Line a tray with baking paper
2Remove the stem from the end of eggplant
3Pierce the eggplant with a carving fork, thin sharp knife or cooking scissors to release the steam while cooking. Place on the prepared baking tray
4Wrap the cloves of unpeeled garlic in foil and place on the prepared baking tray with the eggplant
5Bake for 30 minutes or until eggplant is soft and cooked through. Remove from the oven, allow to cool then remove eggplant skin with a sharp knife and discard
6Melt the Nuttelex in a small saucepan
7When the eggplant and garlic are completely cool, transfer to a food processor and add melted Nuttelex, drained chickpeas, tahini, lemon juice and zest and flat leaf parsley
8Process to your preferred texture then check flavour. Season as desired then transfer to a serving bowl and serve with sesame yoghurt and warm pita
Method for sesame yoghurt
1Place yoghurt in a small bowl, drizzle with toasted sesame oil and top with a sprinkle of dukkah
Method for pita
1Preheat oven to 170 C, line a baking tray with baking paper
2Melt Nuttelex with chopped oregano then brush pita with melted Nuttelex, bake 5 mins to heat through, longer if you prefer crispy pita
3Remove from oven and serve warm
