Roasted eggplant dip is extremely popular and for good reason. It has a rich, buttery, almost smoky flavour that makes it beautiful with raw vegetables or toasted pita and minted yoghurt.
1 large eggplant (Garden Organics, Stalls 71-76, I Shed)
2 garlic cloves, skin on (Fruit & Veg Supply, Stalls 21-25, H Shed)
juice ½ lemon (Garden Organics, Stalls 71-76, I Shed)
2 tbsp tahini (Market Organics, Stalls 45-55, I Shed)
1½ tbsp extra-virgin olive oil (Pavilion Select Produce, Shop 31-32, Dairy Hall)
4 spring onions, finely chopped (Fresh HQ at Queen Vic, Stalls 88-89, B Shed)
Preheat oven to 200°C.
Place eggplant and garlic on a baking tray lined with baking paper, and roast in the oven for 35-40 minutes or until eggplant is soft. Allow to cool for 15 minutes.
Cut eggplant in half lengthwise. Scoop out flesh onto a board and roughly chop before transferring to a bowl.
In a separate bowl, squeeze flesh from the garlic and add lemon juice, tahini, and 1 tbsp of the oil. Season to taste. Use a fork to mash garlic mixture until well combined, then stir through the eggplant with about three-quarters of the spring onion. Drizzle with remaining oil and sprinkle with remaining spring onion.