How to make charred eggplant dip in the alto-shaam 4.10

Start with your eggplants

Cut off the stem ends.

Cut in half the long way.

Line a pan with foil.

Put the eggplant on the pan.

Drizzle with olive oil.

Put garlic on a separate piece of foil.

Bundle up the garlic...

... And toss it on the pan too.

Put everything in the 4.10 ctExpress in broil mode for 20 minutes. Go down about three shelf spaces from the top.

After 20 minutes remove the pan.

Your garlic will be roasted.

And the eggplant will be nice and soft.

Use a spoon to scoop the eggplant flesh out.

Strain it to remove excess moisture.

The excess moisture would make your dip runny.

Put the eggplant and garlic into a food processor.

Add lemon juice to taste.

Some olive oil.

Cumin to taste.

And some cayenne.

Process until smooth.

Empty to a bowl.

Fold in salt

...pepper

And a good handful of feta crumbles.

Add a few caraway seeds.

Garnish with fresh herbs and a few more caraway seeds and enjoy!