• Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Course: Soups and starters

This recipe was prepared using Braun’s MultiQuick 7 Hand blender and its 2-cup chopper attachment.


  • 2 large eggplant (about 2 lbs.)
  • 2 garlic cloves
  • 2 tbsp lemon juice 
  • 3 tbsp sesame seeds 
  • ½ tsp of salt, or to taste
  • Pinch of ground cumin 
  • Pinch of ground pepper 
  • 2 tbsp plain yogurt 
  • 2 tbsp extra-virgin olive oil 

  1. Preheat stove-top grill to high. Prick eggplant with a fork and grill them, turning occasionally, until skin blisters and blackens all over. This will take between 30 to 35 minutes. 
  2.  Remove from grill to a bowl to cool. When cool, peel off skin of the eggplant. Let the flesh drain in a colander for 15 minutes.
  3.  Using the Braun’s MultiQuick 7 2-cup chopper attachment, chop the garlic. Chopping was never so easy!
  4.  In a large bowl add the eggplant flesh, lemon juice, two tablespoons sesame seeds, salt, cumin, pepper and yogurt. Blend to a thick purée.
  5. Transfer the mixture to a small bowl, drizzle with oil and sprinkle with remaining one tablespoon sesame seeds.  Serve with fresh pita bread and cut-up vegetables. Make ahead and refrigerate until ready to serve.

 Chef's Tip: This is a versatile dip that’s good for any occasion. It’s also a great introduction to eggplant for fussy eaters.




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