Eggplant and Garlic dip

Ingredients:

1 medium eggplant
1 large clove garlic, chopped
1 lemon, juiced
2 Tbsp tahini
salt and pepper
olive oil, for drizzling
pinch of paprika

Method:

Preheat oven to 200 degrees C. Put whole eggplant and garlic (wrap in alfoil) on a baking tray and roast in oven for 12-15 minutes or until the skin is blackened and blistered.

Allow eggplant to cool, then gently peel the skin away from the flesh with a small sharp knife. 

Put flesh of eggplant with the garlic into a food processor for 1-2 minutes or until pulpy. Add lemon juice, tahini, salt and pepper.  Process until the mixture is thick and creamy.  Taste and adjust flavour if required.

Place in a serving dish drizzle with a little olive oil and sprinkle with paprika.