Eggplant, burnt on purpose. Whole, blackened over a gas flame or under a screaming grill until it collapses, then beaten with yoghurt and tahini into something smoky and soft. Bombay Chilli Crunch goes over the top and brings the cashews, the curry leaves and the heat. Flatbread does the rest.
40 mins. Serves 6.
Ingredients
- 2 large eggplants
- 2 dessertspoons Plateit Bombay Chilli Crunch
- ½ cup Greek yoghurt
- 2 tbsp tahini
- 1 garlic clove, grated
- 1 lemon
- Salt, to taste
- Warm flatbread, to serve
Method
- Char the eggplants whole over a gas flame or under a hot grill, turning, 15 to 20 mins, until the skin is black everywhere and they slump.
- Into a bowl, covered with a plate, 10 mins. The steam loosens the skin.
- Peel, keeping every scrap of smoky flesh. Drain in a sieve 5 mins. Watery dip is sad dip.
- Chop roughly, then beat with the yoghurt, tahini, garlic, juice of half the lemon and salt.
- Swoosh onto a plate. Spoon 2 dessertspoons of Plateit Bombay Chilli Crunch over the top. Flatbread in, hands on.
Swap it: Spread it under grilled lamb chops instead of serving it as a dip and dinner suddenly has a spine.
