Possibly my favourite dip ever…after hummus of course! Have a go at recreating this recipe at home and let me know what you think.
Serves: 4 as a side dip or more as part of a bigger Mezze Platter, (check out the links below for more ideas).
Cook: 40 mins
Prep: 10 mins
Ingredients: 1 large aubergine, 4 tbsps. of olive oil, juice of one lemon, 2 tbsp. of tahini, 2 garlic cloves, 1/2 tsp. of powdered cumin, 1/2 tsp. of salt, your choice of nuts and a little more olive oil to serve.
Method:
- Preheat your grill to high
- Prick the aubergine all over and place under the hot grill for 15 minutes each side, until the aubergine skin becomes sunken
- Allow to cool slightly and scoop out all the flesh and add to a blender or a bowl if using a hand blender
- Chop the garlic and add to a pestle and mortar with the cumin and salt and pepper, mix to a smooth paste then add the olive oil
- Add this mix to the aubergine and add the lemon juice and tahini and mix until smooth
- Add a little more olive oil if the mixture needs loosening
- Serve in a bowl with your choice of nuts for a garnish, (I used linseeds, walnuts, pine nuts and black sesame seeds), drizzle over some olive oil and serve with crudités or pitta or both!
- Enjoy!
Click on the links below to see my other Aubergine, Dips and Mezze Ideas x
Store Cupboard Vegan Green Lentil Hummus…
Inspired by Iraq – Cucumber, Dill and Yogurt Soup
Vegan Oven Roasted Spicy Aubergines with Spicy Green Lentils
Grilled Aubergine, Courgette and Red Pepper Salad with a Tahini, Lemon and Herb Dressing
Inspired by Syria – Garlicky Roasted Courgette and Carrot, Honey, Cumin and Pine Nut Dips
Inspired by Egypt – Courgette and Chickpea Salad with DukkahGrilled Aubergine, Courgette and Red Pepper Salad with a Tahini, Lemon and Herb Dressing
Inspired by the Lebanon – Whole Roast Lebanese Chicken with A Cauliflower, Bulgar Wheat Tabbouleh
FeastforFamine 