Roasted peanut butter aubergine dip
A creamy aubergine dip that is a nutty twist on Baba Ganoush. Using peanut butter, tahini and paprika to create a delicious vegan snack or appetizer.
Servings: 2
Ingredients
- 1 large aubergine
- 2 tbsp smooth peanut butter
- 1/2 tbsp tahini
- 1/2 lemon juiced
- 2 tsp paprika
- 1/2 tsp salt
- 1/2 tbsp extra virgin olive oil
- Fresh parsley to garnish
- 20 g plain peanuts
Instructions
- Pre heat the oven to 220°C / fan 200 °C / gas 7. Place the whole aubergine on a foil lined baking tray and roast on the top shelf of the oven for 45 minutes.
- Roughly chop the peanuts and place directly onto the roasting tray in the final 5 minutes of cooking the aubergine.
- Once the aubergine is charred, remove from the oven and allow to cool until able to handle, approximately 15 minutes. Peel off the skin and save for another recipe. Add the remaining flesh to a colander and gently press until most of the water has drained.
- Add the aubergine to a food processor along with the peanut butter, tahini, lemon, paprika and salt. Blend for 5-10 seconds, you want the aubergine to still have some texture. Taste and season with salt and an extra squeeze lemon if needed.
- Pour into a bowl and smooth with the back of a spoon. Drizzle over the olive oil and garnish with the fresh parsley, chopped peanuts and a sprinkling of paprika.