Ingredients

  • 2 medium eggplants
  • 100g baby spinach leaves
  • 2 small garlic cloves, crushed
  • 2 tbs tahini
  • 1/2 tsp ground cumin
  • 2 tbs fresh lemon juice
  • 60ml (1/4 cup) olive oil
  • Sweet paprika, to serve
  • Sliced Turkish bread, toasted, to serve

Method

  1. Preheat oven to 200°C. Preheat a barbecue grill or chargrill on high. Prick skin of eggplants a few times. Cook, turning, for 5-8 minutes or until skin is charred and blistered. Roast on a baking tray for 40 minutes or until soft. Transfer to a colander and place in the sink for 30 minutes to cool. Peel.

  2. Meanwhile, place spinach in a heatproof bowl. Cover with boiling water. Set aside for 1-2 minutes or until it just wilts. Drain. Refresh under cold running water. Finely chop.

  3. Process eggplant, garlic, tahini, cumin and lemon juice in a food processor until almost smooth. With motor running, add oil in a thin steady stream until smooth. Add spinach. Process until well combined. Season with salt and pepper. Transfer to a serving bowl. Sprinkle with paprika. Serve with bread.