A delicious Middle Eastern dip that is so much better when the brinjals are cooked on the braai. The smokiness adds a delicious layer of flavour.
SERVES 6
2 medium brinjals, pierced with a fork
1 clove garlic, minced
3 Tbsp tahini
1 tsp ground cumin
Juice of 1 lemon
Sea salt flakes and freshly ground black pepper
½ cup extra virgin olive oil
35 g packet nut and seed sprinkles to garnish
1. Make sure the coals are very hot.
2. Pierce the brinjals in a few places with a fork and place them on the braai grid. Turning them often, braai until the skins are charred and the brinjals shriveled and soft.
3. Once the brinjals are cool enough to handle, remove the burnt skin under running water, cut open and discard as many seeds as possible.
4. Place the flesh on a wooden board and chop it with a large knife until you have a coarse puree. Place it in a bowl and mix with the rest of the ingredients, except the oil.
5. Add the oil and mix well to incorporate it into the mixture. Taste and add more salt and lemon as needed. Sprinkle with nut and seed mix to garnish.
