Aubergine dip
Smoky baked aubergine with tahini, basil and mint. Makes 1 cup
Soft baked aubergine scooped from its skin and blended with tahini dip, lemon, garlic, green chilli, basil and mint. It's creamy and smoky, a little like baba ganoush. Serve it with hot pitta bread.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Heat the oven to 400°F (350°F fan). Prick 2 aubergines a few times with a fork and place them on a baking tray.
Step 2: Bake for about 30 minutes, until very soft and collapsing. Leave until cool enough to handle.
30 minStep 3: Cut the aubergines open and scoop the flesh out of the skins.
Step 4: Put the flesh in a food processor with 2 fresh green chillies, 4 tbsp lemon juice, 1 tsp olive oil, 1 tsp garlic paste, ⅓ oz fresh basil, ¼ cup tahini dip, 1 tbsp fresh mint and ½ tsp salt and process until smooth.
Step 5: Garnish with mint leaves and serve with hot pitta bread.
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 3 g
- Carbs
- 12 g
- Fat
- 4 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does aubergine dip take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of garlic paste?
- 1 crushed garlic clove per ½ tsp.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Shakshuka
A one-pan breakfast that works just as well for dinner. Peppers and onions are cooked down with cumin and smoked paprika, then eggs are nestled in and poached until the whites set and the yolks stay runny. Bring the pan to the table with plenty of bread for dipping.
Quick chilli sauce
A punchy sweet-and-hot chilli sauce blended in minutes, with no cooking. Serve it with spring rolls, samosas, bhajias and nacho chips, or stir a spoonful into noodles. It keeps for up to 2 weeks in a clean jar in the fridge.
Khichi sambhar
A bright red, tangy Gujarati masala, like a dry pickle masala made with split mustard and fenugreek seeds and sharpened with lemon. It's sprinkled over steaming khichu (khichi), and it's just as good with theplas or a drizzle of oil as a quick dip.
