Aubergine Dip
This creamy aubergine dip is made with tahini for a nutty, rich flavour. Makes for a great addition to a last minute mezze or just simply devour freshly made with warm pitta.
Servings: 6
Ingredients
- 2 aubergines
- 1 tsp olive oil
- 100 g tahini
- 2 tbsp greek yoghurt or soy yoghurt
- 1/2 lemon juiced
- 1 large garlic clove minced
- 1 tsp sumac
- 1/4 tsp salt
Optional: Tomato, Balsamic and Red Onion salad
- 150 g plum tomato halved
- 1/4 red onion finely diced
- Handul Fresh Parsley finely chopped
- 1 tbsp balsamic vinegar
- 1.5 tbsp extra virign olive oil
- 1/8 tsp salt
- Black Pepper
Instructions
- Pre heat the oven to 220 C / 200C fan.
- Slice the aubergine in half lengthways.
- Rub the fleshy side with oil and place cut side down on a baking tray lined with baking porchment. Roast in the oven for 40 minutes.
- Remove from the oven and leave to cool for 5 minutes.
- Scoop out into a food processor. Add all remaining ingredients and blitz for 30-60 seconds to achieve a puree like consistency.
- If making the tomato salad simply add all the prepared ingredients to a bowl and stir to combine.
- Serve and top with the Tomato, Balsamic and Red Onion salad if desired.