Ingredients (serves 4)
300g bought chargrilled eggplant
1 small garlic clove, crushed
1/4 tsp ground cumin
1/4 tsp salt
4 wholemeal pocket bread, cut into 3cm-wide strips
2 tsp olive oil
2 tsp ground paprika
1 small red onion, halved, thinly sliced
1 tbs chopped fresh coriander
200g bought tabouli
80g (1/2 cup) pitted kalamata olives, roughly chopped
Preheat oven to 230°C. Line a baking tray with non-stick baking paper. Place eggplant and any oil in its tub, garlic, cumin and salt in bowl of a food processor. Process for 30-40 seconds or until coarsely chopped and a thick paste forms. Transfer to a bowl. Cover and place in fridge until serving.
Brush both sides of bread strips with oil. Place paprika in a sealable plastic bag. Add bread strips, seal and shake until well coated in paprika. Place on lined tray and bake in preheated oven for 5 minutes or until golden.
Combine red onion and coriander in a bowl. Place on a serving plate along with eggplant dip, tabouli and olives. Serve with paprika toasts.
Good Taste - January 2002
Recipe by Jane Charlton