Place eggplant over flames of a gas burner with a heat proof wire rack or BBQ. Grill and rotate for about 10 minutes or until charred and soft. Place into a dish. Remove the skin from the eggplant and place the flesh of the eggplant on a board
Run your knife through the flesh to mash up and transfer to a bowl. Mix in salt, tahini, cumin, garlic, yoghurt and juice of a lemon. Stir to combine.
Meanwhile, in a saucepan over a medium heat, add some butter and a squeeze of lemon. Cook until it becomes ‘burnt butter’ or fragrant.
Transfer the dip to a platter, and spoon the burnt butter of the top. Sprinkle with some chilli powder. Serve with slices of warm turkish bread.
Wine Match: Simon Tolley Rosé 2017 and De Iuliis Shiraz 2016.
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