- 1 large or 2 medium-sized brinjals (about 500g)
- 1-2 crushed cloves garlic
- 1/4 - 1/3 cup tahini
- Sea salt and freshly ground black pepper to taste
- Sliced radish or finely chopped parsley, for garnishing
- Olive oil, for drizzling
Prick the brinjal and char-grill over coals or under a hot grill until blackened and collapsed.
Peel under cold running water then scoop out the flesh.
Blend with the remaining ingredients. Season to taste.
Per serving: 447.9kJ, 2.1g protein, 8.8g fat, 4.8g carbs
This smoky brinjal dip is usually served with flatbreads.