GARLICKY EGGPLANT DIP WITH PICKLED RADISHES

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 Aioli but also Dibble 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 Time 5 minutes

Cook Time 15 minutes

Serves 2

Difficulty Medium

Ingredients 

• 4 radishes
• 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
• 2 Tbsp Dibble Garlic Aioli
• 1 Tbsp Dibble Sour Cream
• Extra pinch of salt and pepper

Method

1. Start by thinly slicing the radishes to form even circles.
2. 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).
3. While the radishes are pickling, preheat the oven to 180°C.
4. Cut a crosshatch pattern on the cut side of the eggplants, cover the cut sides with olive oil, salt and pepper.
5. Transfer to the oven and roast for 1hr or until the eggplants are soft and surface is nicely charred. Set aside to cool.
6. Carefully separate the flesh from the skin with a fork.
7. In a small bowl, mix the eggplant, Dibble Garlic Aioli, Dibble Sour Cream, shallots, olives, and season with salt and pepper. Mix thoroughly until everything is combined.
8. On a low to medium heat, roast the pine nuts in a medium pan for 3 minutes or until golden brown.
9. Bake the Lebanese bread in the oven for 10 minutes or until golden and crispy.
10. Grab a ring mould, and start the first layer with a generous spread of Dibble Garlic Aioli.
11. Add a second layer of the pine nuts.
12. Add a third layer of the eggplant mix.
13. Take the pickled radishes (dab them with paper towels to draw the moisture out) and start placing in a circular motion until a flower petal shape is resembled.
14. Enjoy!