Smoky eggplant and garlic dip

Chargrill the eggplant in paprika oil to give it a smoky flavour and blend with garlic and white beans to make a healthy dip.

Ingredients

1 head	Garlic, halved (Main)
300 g	Eggplants, halved (Main)
1 to brush	Olive oil
1 ½ tsp	Coriander seeds, ground
1 loaf	Bread, lavash, to serve
1 Tbsp	Lemon, juice
400 g	White beans, rinsed and drained (1 can)
1	Salt & freshly ground pepper, to season

Paprika Oil

¼ tsp	Paprika, sweet
1 Tbsp	Olive oil
¼ tsp	Sea salt flakes

Directions

1. To make the paprika oil, place the paprika, oil and salt in a bowl and stir to combine. Set aside. Heat a chargrill pan or barbecue over high heat.
2. Brush the garlic with oil and wrap in 2 layers of aluminium foil. Brush the eggplant with oil and chargrill or barbecue the eggplant and garlic for 15-20 minutes each side or until soft.
3. Cool slightly and scoop the flesh of the eggplant into the bowl of a food processor with the peeled and roasted garlic, coriander, white beans, lemon juice, salt and pepper. Process until smooth.
4. Spoon over the paprika oil and serve with lavash bread.

Makes 2 cups