• 2 large eggplants
  • 2 garlic cloves, peeled
  • 80ml (1/3 cup) fresh lemon juice
  • 2 tbs tahini (sesame seed paste)
  • 2 tsp ground cumin
  • 1 tsp mild paprika
  • 80ml (1/3 cup) olive oil
  • 2 tbs sesame seeds
  • 1 tbs ground sumac
  • 1 tsp dried thyme
  • 2 x 200g pkts Wattle Valley dipping bread
  • Mild paprika, extra, to serve
  • Olive oil, extra, to serve
  • Preheat oven to 180°C. Place the eggplants on a baking tray. Bake for 1 hour or until soft. Halve lengthways and scoop out the flesh. Discard the skin. Place the eggplant, garlic, lemon juice, tahini, cumin, paprika and half the oil in the bowl of a food processor and process until smooth. Season with salt.
  • Combine the sesame seeds, sumac and thyme in a mortar and pound with a pestle until crushed. Place the bread, in a single layer, on 2 baking trays. Drizzle over remaining oil and sprinkle with sesame mixture. Bake for 5 minutes or until crisp.
  • Spoon the eggplant mixture onto a serving plate. Sprinkle with extra paprika and drizzle over extra oil. Serve with bread.
  • Protein Dietary Fibre 8.00g 5.50g Fat Total Energy 16.00g 1235kJ Fat Saturated Sodium 2.00g – Carbohydrate Total Cholesterol 30.00g – Carbohydrate Sugars –