We challenged our founder, Vuong, to create a Middle Eastern inspired dish that's great for sharing, featuring Dibble Garlic Aioli and it has to have the colour pink. Voila! He managed to whip up this gorgeous eggplant and garlic dip. This eggplant garlic dip features not only Dibble Garlic Aiolibut alsoDibble Sour Cream — another creative way to use both condiments in one dish. There’s also something so satisfying about the petal shapes of the radishes, they are seriously almost too beautiful to eat! But fear not, the petal shaped pickled radishes on this eggplant garlic dip is actually a pretty simple plating technique. Anyone can do it!
Prep Time5 minutes
Cook Time 15 minutes
1 Tbsp sugar
1 Tbsp salt
1/4 tsp black pepper
1 Cup white vinegar
1 Cup water
2 Lebanese eggplants, halved
2 Tbsp olive oil
1 Tbsp shallots, finely diced
2 Tbsp pine nuts
2 kalamata olives, pitted and sliced
4 pieces Lebanese bread, cut into quartered triangles
Start by thinly slicing the radishes to form even circles.
Fill a jar with the vinegar, water, salt, sugar, pepper, thinly sliced radishes and shake vigorously, with the lid closely tightly, to mix content thoroughly. Place the jar in the fridge for at least 2 hours (the longer the better).
While the radishes are pickling, preheat the oven to 180°C.
Cut a crosshatch pattern on the cut side of the eggplants, cover the cut sides with olive oil, salt and pepper.
Transfer to the oven and roast for 1hr or until the eggplants are soft and surface is nicely charred. Set aside to cool.
Carefully separate the flesh from the skin with a fork.