Guacamole – Makes 1 ½ Cups
Eggplant Dip
• 2 ripe avocados, halved, stones
removed, peeled
• 1 small red onion, peeled
• 1 ripe tomato, quartered
• 2 garlic cloves, peeled
• 1 small fresh red chilli, deseeded
• 60mL (1/4 cup) fresh lime juice
• Salt & ground black pepper, to taste
• 1 large eggplant
• 2 garlic cloves, skin on
• 1/2 lemon, juiced
• 2 tablespoons tahini
• 1 1/2 tablespoons extra-virgin olive oil
• 4 green onions, finely chopped
1. Using the chopping blade, add the tomato, onion, garlic and chili to the bowl. Pulse
2-3 times until the ingredients are roughly chopped then stop.
2. Add the avocado and turn to speed 1 for 5 seconds.
3. Add lime juice and seasoning to taste. Store in an airtight container and refrigerate.
1. Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant and
garlic on tray. Roast for 35 to 40 minutes or until eggplant is soft. Set aside to cool for
15 minutes.
2. Cut eggplant in half lengthways. Using a metal spoon, scoop out flesh onto a
chopping board. Roughly chop.
3. Using the chopping blade, add the roasted eggplant, lemon juice, tahini, 1
tablespoon of olive oil, ¾ of the green onions and the garlic squeezed out of its
skin to the processing bowl. Season with salt and pepper then turn on to Speed 1.
Process until smooth consistency is achieved.
4. Spoon dip into a bowl. Drizzle with remaining oil. Sprinkle with remaining green onion.
Store in an airtight container and refrigerate.
Ingredients
Ingredients
Method
Method
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