Grilled Eggplant, Mint & Chilli Dip
INGREDIENTS
3 large eggplants
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 long red chilli, seeded & finely chopped
3 tbsp fresh mint leaves, shredded
3 tbsp fresh flat-leaf (italian) parsley, shredded
Lemon juice
Sea salt
Freshly ground pepper
METHOD
1. Cut each eggplant into thick slices.
2. Preheat a barbecue or chargrill pan to high and cook the eggplant for 2-3 minutes on each side or until lightly charred and cooked through.
3. Transfer to a heatproof bowl, cover with plastic wrap, and set aside for 15 minutes.
4. Meanwhile, whisk together the olive oil and red wine vinegar in a small bowl. Add the chilli, mint, lemon juice and parsley. Season with salt and pepper and stir together.
5. Thinly slice the eggplant into rough strips with your fingers and place in a serving bowl. Add the dressing, toss, and serve with our crispbread.