Vegan Turkish Smoky Eggplant Salad

Method

1. 1
   • eggplant3

   Prick and grill the eggplants — Prick the eggplants a few times with a fork so they don't burst, then place them directly over a hot grill or open flame.

2. 2
   • eggplant3

   Char the eggplants until soft — Grill the eggplants for about 20 minutes, turning occasionally, until the skin is completely charred and blistered and the flesh is soft all the way through.

   ⏱20 min
3. 3
   • eggplant3

   Scoop and drain the flesh — Let the eggplants cool for about 10 minutes until safe to handle, then split them open, scoop out the smoky flesh, and drain it in a colander for a few minutes to remove excess liquid.

   ⏱10 min
4. 4
   • eggplant3
   • garlic2
   • tahini2 tbsp
   • lemon1
   • olive oil3 tbsp
   • ground cumin½ tsp
   • chilli flakes½ tsp

   Make the smoky eggplant dip — Chop the drained eggplant flesh finely with a knife, then transfer to a bowl and whisk in the crushed garlic, tahini, lemon juice, olive oil, cumin and chili flakes until creamy and well combined.

5. 5
   • olive oil3 tbsp
   • tomato1
   • red onion½
   • fresh parsley1 tbsp
   • salt1 tsp
   • black pepper¼ tsp

   Plate and garnish the dip — Season with salt and black pepper, spread onto a serving plate, and top with the diced tomato, red onion and parsley. Drizzle with a little more olive oil and serve with flatbread.