Smokey Eggplant & Cocoa Dip

Cook Time 45 minutes

Servings 4


3 eggplants
1 clove garlic, minced
1 tbsp tahini
¼ cup of extra virgin olive oil
2 tbsp Greek yoghurt
½ small lemon, juiced
½ tsp cocoa powder + extra to garnish
½ tsp ground cumin
Salt and pepper to taste
1 sprig of parsley, finely chopped
1 tbsp cacao nibs, to garnish (optional)
Pita bread, to serve


Heat coal or a BBQ. Place the eggplant directly onto the coals or the hottest part of the BBQ and blacken all over until collapsed and soft. This should take 15-20 minutes. Place in a bowl and cover with cling film to steam.

Once cool enough to handle, split the eggplant in half and scoop out flesh. Place in a bowl and add the tahini, most of the olive oil, yoghurt, lemon, cocoa, cumin and salt. With a fork mash all the ingredients together. Check seasoning.

Serve in a shallow bowl and garnish with a little more olive oil, cocoa powder, cacao nibs (if using) and parsley. Serve with hot pita bread.


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