- 2 eggplants, halved lengthways
- Pams Olive oil
- 4 Pams pita breads, cut into triangles
- 2 garlic cloves, minced
- 1tsp smoked paprika
- ½ tsp ground cumin
- 1tsp sesame oil
- Juice and zest of 1 lemon
- ¼ cup thick Greek yoghurt
- 2tsp sesame seeds, toasted
- 100g cherry tomatoes, quartered
- Chopped mint and parsley, to garnish
TIP: Want to make this recipe vegan? Replace the Greek yoghurt with your favourite coconut or soy yoghurt for a scrumptious dairy free alternative!
- Preheat your oven to 200 degrees celsius fan bake. Using a sharp knife, crosshatch the eggplant flesh then place onto a lined baking tray.
- Drizzle with olive oil, then season with salt and pepper and place skin side down. Bake for 25-30 minutes or until the flesh is tender. Set aside to cool for 10 minutes.
- Lay the pita triangles on a separate tray, and drizzle generously with olive oil and season. Bake for 7-10 minutes, turning once, until golden brown and crispy. Set aside.
- Once cool enough to handle, scoop the flesh of the eggplant into a food processor. Add the garlic, paprika, cumin, sesame oil and lemon juice, then blend until smooth.
- While the processor is running on a low speed, slowly stream in 2 Tbsp of olive oil until emulsified. Add the yoghurt, and pulse for a couple of seconds. Season to taste with salt and pepper, then transfer to a serving bowl.
- Top the dip with cherry tomatoes, chopped herbs and lemon zest. Sprinkle the sesame seeds over the top, then drizzle with olive oil and serve alongside the baked pita chips.