We have a veggie garden that we are quite excited about, although it hasn’t really been producing much more than my herbs lately.  But happily, we had some very cute little eggplants growing so I decided to use these in a dip (there wasn’t enough for much else unfortunately!!)  when we had friends over the other night.  It is also quite low fat so that can only be a good thing if you are anything like me and love dip and bickies!!!

Middle Eastern Eggplant Dip with crackers

Ingredients

500g fresh eggplant

1 clove garlic

small bunch of coriander

2 tablespoons of tahini

60g lemon juice

50g natural yoghurt

1 teaspoon cumin

Method

Preheat oven to 200°C.  Place eggplant on a tray and bake for 50 minutes, until cooked and soft.  Cut in half and cool for 10 minutes.  Scrape out soft flesh and set aside (discard skin)

Place garlic and coriander in thermomix bowl and chop for 4 seconds on speed 6

Scrape down sides of bowl, then add eggplant, tahini, lemon juice, yoghurt, and cumin and chop for 5 seconds on speed 4

Serve with vegetable sticks or try my home made crackers or rice crackers

Serves: 9 (2 tablespoons per serve)

Approximate calories per serve: 25