Because when you want some delicious eggplant dip, you don't want to mess around, right? This recipe keeps things simple - the hardest part is waiting for your eggplant to roast.
Makes one tub of dip
One large eggplant
3 tablespoons of hulled tahini
3 cloves of garlic, crushed
Zest of one lemon
Juice of two lemons
Sumac, olive oil and coriander (optional)
Score your eggplant with a knife and chuck it on a baking tray - into the oven it goes at 180 degrees for an hour or until it has deflated and is soft inside (I like to chuck it in at the same time as I'm baking something else, as you can keep it in the fridge once roasted and do the second step later).
Scoop the flesh out into a bowl, and add the lemon, juice, tahini, garlic and salt. Blend with a stick blender or blitz it in a food processor. Taste and tweak as desired.
Serve scattered with sumac and coriander, with a slick of olive oil, or keep it in the fridge to use as a condiment (it will last for a bit over a week, and it always tastes best when it's been left overnight to sit).