Aubergine dip
Print recipeAn oriental dip made from roasted eggplants. Creamy and delicious. I prefer using the whole eggplant (not just the inside flesh). This adds more fibre and structure to the dip.
Eggplants, also known as aubergines, are part of the nightshade family. They are high in antioxidants and known for having a balancing effect on blood sugar levels. They can also be very beneficial for gut health.
Goes well with: Crunchy crackers, Buckwheat pancakes , topped on salads or served with vegetable sticksIngredients
- 2 aubergines
- Juice of 1 lemon
- 3 tablespoons olive oil
- 2 tablespoons tahini (sesame paste)
- 2 clove garlic
- 1/2 teaspoon salt
- pepper to taste
- Small handful parsley
- Optional: a small piece chilli pepper for extra spice
Kitchen tools: Food processor or handheld blender, baking sheet
Method
- Preheat oven to 180 degrees (hot air oven), line baking tray with baking paper
- Wash eggplants and cut in slices (about 2 cm thick each)
- Line eggplant slices on baking paper, sprinkle with salt, pepper and olive oil, bake for 20 minutes, turning once after 10 minutes
- After baking, blend eggplants with all other ingredients (apart from parsley) in food processor or handheld blender
- Scoop into bowl, sprinkle with parsley and drizzle with olive oil
- Store leftovers in airtight container in fridge for up to 3 days