• 2 whole eggplants

  • 2 bulbs roast garlic

  • 2 tbsp tahini

  • 2 lemons juiced

  • 2 large shallots finely diced

  • 1 tsp cumin

  • 1/2 tsp chilli flakes

  • 1/2 cup olive oil Salt to taste


Selaks Buttery Chardonnay


Bring olive oil, shallots, cumin and chilli flakes to a light simmer in a small saucepan and cook on very low for 20 minutes or until the shallots become very soft and translucent, cool .

For the eggplants poke a few holes in the skin with a skewer or knife.

Either on an open flame or a very hot cast iron pan place the whole eggplants cook until the skin is black, keep turning to ensure all sides are blackened, continue to cook until the eggplants become soft and there is a nice char on all sides.

Place the eggplants in a colander to remove any bitter liquid, and allow to cool.

Once cooled, scrape the flesh from the skin being careful to avoid the burnt skin.

Place the eggplant, shallot mix and tahini in a food processor, blend until smooth, stream in the lemon juice.

Check for seasoning and spread on a serving dish, drizzle with olive oil and pomegranate seeds or sliced chives.