I love eggplants as we call them here in Australia, I only learnt a few years ago that Aubergine is what it is commonly known as overseas. I am fortunate my sister grows yummy creamy eggplants and I usually stuff them with curry veggies or make lasagne with them. My mum however isn’t a fan of them so she usually misses out. Though loves this dip, I think the artichokes and the spices blend really well with the eggplant, so it doesn’t dominant the flavours.
Firstly, for this recipe you will need to cook a medium size eggplant. Preheat your oven to 170 degrees (fan-forced). Cut the eggplant in half and place on a lined baking tray. Generously drizzle some EVO over the eggplant and season with a sprinkle of salt. My eggplant took around 40 minutes to cook – it should be really soft.
Once the eggplant has cooled down scrap out the flesh leaving the skin behind. Now place in a food processor
- the flesh of the eggplant
- 1/2 cup of marinated artichokes
- 1 can of cannelloni beans/white beans – drained and rinsed
- 1 clove garlic
- 2 tablespoon of plant based milk
- 1 teaspoon smoked paprika
- 1 teaspoon dried onion flakes
- 2 tablespoons of the marinated oil from the artichokes
- 1/2 tablespoon lemon juice
- pinch salt and pepper
Blend together until well combined, add a little more milk/oil if need. Taste and season with salt and pepper if needed.
Now for the Dukkah
In a frypan place
- 1/2 tablespoon cumin seeds, fennel seeds and coriander seeds
- 1 cup of nuts – I used Almonds and Pistachios
- 1/4 cup sesame seeds
- pinch of salt
Toast the seeds and nuts over a medium to low heat. Make sure you keep an eye on it and stir the mixture around so it doesn’t burn. It should take about 5- 8 minutes – you will begin to smell the herbs. Take off the stove and let the mixture cool down for 15 minutes. Place the mixture in a food processor with 1 teaspoon of grounded cumin and a pinch of salt if desired. Blitz the mixture a few times to the consistency you like – sometimes I don’t mind it chunky, its more crunchy!
You will have more than enough for the dip so you could either half the recipe or keep it stored in an air tight container. That way, like me you can add that crunchy element to salads or veggies and my favourite avocado on toast with lemon and dukkah!!
Enjoy this delicious and nutritious dip with raw veggies and crackers.
Have you ever tried pasta and dip? It is delicious especially with some chopped veggies mixed through it too!
