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Smoky eggplant dipwith charred bread

SERVES 6-8 AS A SNACK OR STARTER // PREP TIME 20 MINS // COOK 20 MINS (PLUS STANDING, PROVING)

A good dip is always a crowd-pleaser, especially paired with

homemade flatbread still warm from the barbecue, but you

could always opt for chunky slices of grilled sourdough instead.

2 eggplant

40 gm hulled tahini

2 tbsp extra-virgin olive oil,

plus extra to serve

Juice of 1 lemon, or to taste

1 garlic clove, finely chopped

¼ cup coarsely chopped

flat-leaf parsley, plus extra

to serve

FLATBREAD

400 gm (1⅔ cups) plain flour

7 gm dried yeast (1 sachet)

80 gm Greek-style yoghurt

Olive oil, for drizzling

1 Heat a barbecue to high

heat. Grill eggplant, turning

occasionally, until blackened all

over and tender (6-8 minutes).

Cool, then peel, coarsely chop

and place in a sieve to drain

(8-10 minutes). Transfer eggplant

to a bowl along with remaining

ingredients, season to taste and

combine well. Smoky eggplant

will keep refrigerated in an

airtight container for 5 days.

Serve drizzled with olive oil

and sprinkled with parsley.

2 For flatbread, combine flour,

yeast and 1 tsp salt in an electric

mixer fitted with a dough hook.

Combine yoghurt and 200ml

warm water in a jug, then, with

motor running, add to flour

mixture and knead until smooth

and elastic (4-5 minutes).

Transfer to a lightly oiled bowl,

cover with plastic wrap and

leave until doubled in size

(40-45 minutes). Heat a

barbecue to medium-high heat.

Divide dough into 8 even balls

and roll out on a lightly floured

surface to 5mm-thick rounds.

Drizzle with a little oil and grill

in batches, turning occasionally,

until charred and cooked

through (4-5 minutes). Serve

with smoky eggplant dip.

Beer suggestionHoppy, fruity

ale, or amber-hued skin-contact

white.➤

Smoky eggplantBowl
from Batch Ceramics.
All other props stylist’s
own.BarramundiAll
props stylist’s own.
Stockists p176.