Eggplant is great cooked in a Steam Combi oven. The steam aids in the breaking down of the flesh making for a quicker cook and a delicious almost sweet result.

This is a great dip – and when eggplant are plentiful its a cheap alternative to hummus with a much softer taste . You can adapt this recipe and add whatever flavours you want. I used smoked paprika for that warm smokey flavour but its equally great with lemon pepper with preserved lemon or  roasted capsicums added to the blended mixture

Preheat oven to 190C hot air + 60% (medium – high) moisture.
Place eggplant and garlic on tray in oven and cook for 30 minutes or until eggplant is soft and gooey and garlic can be squeezed out easily.
Scrape out flesh of eggplant and squeeze out garlic, and place with all other ingredients except dukkah into a blender and blend until smooth.
Spoon into bowl and top with a drizzle of oil and dukkah for garnish