You may notice I never cook with garlic or onions, the reason is that I have a digestive intolerance to garlic that extends to onions and chives. A small amount will leave me with heartburn, reflux and bloating for 24-48 hours; a large amount will keep repeating on me for up to 3-4 days or longer. It’s frustrating as I appreciate the added flavour garlic brings to a dish but the after-burn can be intolerable.
When eating out, I’m careful in selecting dishes that omit these ingredients but invariably I will grapple with my consciousness and defy the consequences and find myself eating dishes that do contain garlic. It’s pleasurably when in the moment but admittedly painful afterwards.
At least when cooking at home, I have the control to easily omit garlic from my recipes and enhance the flavour of a dish by simply substituting with herbs and spices or by adding lemon or lime juice.
I love freshly made dips, particularly Hummus and Baba Ganoush and can devour these by the spoonful. This Eggplant Dip was developed to allow me to continue my insatiable appetite for this dip by omitting the garlic and relying on the flavours that emanate from the way the eggplant is cooked.
Roasting the eggplant to an inch of its life gives a beautifully deep smoky and nutty tone to the finished dish. The slight pungency or bitterness of the eggplant contrasts beautifully with the acidity of the lemon juice and the tahini provides real depth of flavour; while the yoghurt gives the dish a light and creamy texture.
This version is closer in resemblance to the Lebanese Moutabal but without the garlic. It’s pure decadence without the worrying heartburn (for me) and is in keeping with my clean eating meal plan.
There are many recipes for Eggplant Dip, this version doesn't have garlic but instead gets its flavour from the way the eggplant is cooked.
Ingredients 2 Eggplants
1 Teaspoon Unhulled Tahini
1 Tablespoon Natural Greek Yoghurt
Juice of ½ Lemon
Salt and Pepper
Micro Coriander to Garnish
Pre-heat an oven to 180°C.
Slice the eggplant in half, lengthwise then score the flesh.
Lay the eggplant on a baking tray and season with salt and pepper then drizzle with a little extra virgin olive oil.
Cut the eggplant in half and season with salt, pepper and extra virgin olive oil.
Place the seasoned eggplant into the oven and roast for 20 minutes.
Roast the eggplant to an inch of its life.
Remove the eggplant and let cool for 10 minutes before scooping the flesh into a bowl. You may need to squeeze the eggplant to remove excess liquid. Add the tahini, lemon juice and yoghurt to the eggplant and process until smooth.
Add tahini, lemon juice and yoghurt to the roasted eggplant and blend into a thick puree.
Refrigerate the Eggplant Dip until required. Garnish with a handful of micro coriander.
Once the Eggplant has been pureed place in the refrigerator until required.
Notes This Eggplant Dip can also be used as a thick sauce or as a puree accompanying chicken, fish and roasted vegetables or mixed through pasta.