Scorched Eggplant, Tuna and White Bean Dip
Photography by Josh Griggs.
The smoky flesh of the eggplant makes a fantastic base for this super simple dip. Great if you can make it at least one day ahead of eating, then the ingredients meld together for a much richer flavour.
INGREDIENTS
1 large eggplant
400 gram tin cannellini beans, drained and rinsed
185 gram tin tuna in oil 2 tablespoons capers 2 cloves garlic, crushed finely grated zest 1 lemon
1 tablespoon lemon juice
2 tablespoons sour cream
sea salt and ground pepper
Chilli and Fennel Oil (optional)
½ cup olive oil 2 teaspoons whole
½ teaspoon chilli flakes
fennel seeds
To serve
crusty bread and crudites
METHOD
If you have a gas hob, place the eggplant directly over the flame, turning occasionally until charred all over and the flesh is soft. You can also cook it on the barbecue or roast in a hot oven. When cool enough to handle, peel off the skin and any charred bits and discard. Place the flesh in a food processor.
Add all the remaining ingredients and process until very smooth. Season generously with salt and pepper.
To serve: Spread on a large plate and spoon over some of the Chilli and Fennel Oil, if using.
Serve with lots of crusty bread, the remaining chilli oil and a selection of crisp vegetables. Makes about 2 cups
Chilli and Fennel Oil
Place all the ingredients in a small saucepan and place over a very low heat for a few minutes for the aromatics to infuse the oil. Don’t let the oil start to bubble up. Cool and store in a sealed jar.
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