2 eggplants, about 400 grams each
2 tablespoons tahini
finely grated zest and juice 1 large lemon
1 clove garlic, crushed
sea salt and freshly ground pepper
¼ cup walnuts, roasted and roughly chopped
¼ cup packed coriander
zest of 1 lemon
Trim the ends of the eggplants and discard. Cut into 2 cm thick slices and lightly score each side in a criss-cross pattern. This ensures the eggplant cooks all the way through.
Brush generously with olive oil and sprinkle with cumin, sea salt and pepper. Cook on a preheated ridged grill or barbecue until very tender and fully cooked. Put half the eggplant in a food processor with the tahini, lemon zest and juice and the garlic. Season and process until smooth.
To serve: Spread the dip on a shallow serving plate. Roughly chop the remaining eggplant and combine with the walnuts, coriander and the lemon zest. Scatter over the dip and grind over a little pepper. Makes about 2 cups