Roasted Eggplant, Garlic, Chick Pea Dip |{Ingredients}
2 Eggplants, cut into .5cm discs
2 Cloves Garlic
1 Can of Chick Peas, drained
1/4 Cup Olive Oil
Juice of 1 Lemon
1 Teaspoon of Paprika
Sea Salt (to taste)

1. Sprinkle eggplant slices with salt and leave for 30min – 1 hour
2. Fry or grill in batches until cooked
3. Peel off skin (this can be done beforehand if preferred) and fork flesh to break up
4. In a bowl, combine all ingredients and whizz until smooth

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