Smokey Eggplant & Walnut Dip

VEG | P | GF | SF | K

How It's done:


250g Greek yoghurt
2 eggplants
100g walnuts
2 tsp tahini
1 garlic clove, peeled and crushed
1 tsp cumin seeds
Juice of 1/2 lemon
Olive oil, for drizzling


Soak walnuts in water for 10 minutes while dry roasting cumin seeds and grinding in a mortar and pestle. Peel the eggplant, slice and cook over an open flame (you can use a wire rack on the stovetop) until both sides are charred and soft. Add the eggplant to a food processor with yoghurt, tahini, garlic, walnuts and cumin and blend until smooth. Serve as part of a dip platter.

Cooking Time

30 mins