This dip is like an olive-y baba ghanoush. It is quick to do if you have an air fryer.
- 2 large or 3 medium eggplants (or skinny eggplant equivalent) sliced into 1cm sections.
- 5 pitted Kalamata olives
- 2 tbs tahini
- 2 tsp sweet paprika
- 1 tbs feta such as Danish feta or goat\’s feta
- 1 tbs fresh lemon juice to preserve
- 2 or 3 garlic cloves, preferably oven roasted first (more subtle and caramelised flavour)
- olive oil and salt to taste
- In the oven: pre-heat the oven to 180C. Pour some olive oil into a bowl and stir salt into it. Use a silicone brush to coast both sides of eggplant slices with this oil. Set out on a tray with (quilon-free) baking paper and roast for 45+ minutes. Actual time will vary according to oven. In the air fryer (pending model): dice the eggplant (not into slices but about 2 x 2cm) and toss in olive oil and salt before air frying at 180C for about 15 minutes. Much faster.
- Also add your garlic cloves with skin on to a corner of the tray but remember to remove these after 20 to 30 minutes. (Check early.) After they\’ve cooled, remove the skin.
- Add all ingredients, including roasted eggplant and garlic, to a food processor and pulse.
- Enjoy with carrot sticks or whatever takes your fancy. Also good as a spread on Turkish bread.