I am on the quest to find some amazing dips, and this is the first one I have found the produces again and again. Try this one out your next dinner party, and I guarantee it is sure to not disappoint. Despite the somewhat odd flavour combination, this one is a real winner. Serve with some delicious pita crisps, to complete the dish.
+ 2 x 375 g eggplants (aubergines)
+ 250 g cream cheese, chopped and softened
+ 2-3 cloves of garlic, crushed
+ 1 tablespoon tahini paste
+ sea salt and cracked black pepper to taste
+ 2 tablespoons lemon juice
+ 2 tablespoons olive oil
+ 2 x 200 g dried chorizo, roughly chopped into small segments
Place the eggplants directly on the flame of a gas burner or on your barbeque grill. Set to high, and cook, turning every 5 minutes, for 20-25 minutes or until charred and very soft. Place in a large bowl and cover with plastic, allow to sit for 10 minutes.
Cut the eggplants in half, and scoop the flesh into the bowl of a food processor. Add the cream cheese, garlic, tahini, salt and pepper. Process until smooth. Add the lemon juice and 1 tablespoon of the oil and process to combine. Refrigerate for one hour, or until cold. During this time, your dip will thicken up to become more scoopable.
Place the chorizo in a food processor and process until finely minced. I sometimes omit this, as in my photo for a slightly crunchier option. Heat the remaining oil in a frying pan over high heat. Add the chorizo and cook, stirring for 4-5 minutes or until very crisp.
To serve, spoon the dip into a serving dish and top with the chorizo and cooking oil.
Original recipe provided by Issue 72, Donna Hay Magazine.