Olwen Anderson's Blog

This is another healthy vegetable based dip that makes a great snack with carrot or celery sticks; or as part of a healthy party platter. I make a batch then put it into portion-size containers to use for snacks over the next 3 days. 

Ingredients
One large eggplant weighing about 450g
4 tablespoons tahini, preferably unhulled (for more calcium!)
3 tablespoons lemon juice (or to taste)
1 large or 2 small cloves garlic, well crushed (modify quantity to taste)
1 teaspoon salt (or to taste)
2 tablespoons finely chopped parsely (optional)

Method

1. Heat the oven to 200C (200 degrees centigrade). Prick the eggplant all over with a fork and bake for one hour. When cooked it should be really soft. 
2. Peel the eggplant and discard the skin. If you've cooked the eggplant well, the skin will come off easily. Chop the flesh into a bowl, and add the other ingredients except the parsley. 
3. At this point you can create a chunkier dip by just stirring well, then adding the parsely; or create a creamy dip by putting it all in the blender. Your choice! If you use the blender, add the parsely later.

Enjoy!