Elevate your holiday get-togethers with the rich and smoky allure of our creamy Aubergine Dip.
Paired with Superseed Crackers, this dish is guaranteed to be a hit at those sunny summer barbecues.
Ingredients
- 2 Medium eggplant (aubergine)
- 2 Cloves minced garlic
- 2 Tbsp tahini paste
- 2 Tbsp lemon or lime juice
- ½ Tsp salt
- 2 Tbsp extra virgin olive oil
- Smoked Paprika
Method
Preheat the oven in 180° C
Cut the eggplant in halves and place it in an oven dish with the cut side facing up. Drizzle olive oil over the top
Bake for 30 minutes or until the eggplant is dark brown and cooked through.
Remove the eggplant from the oven and leave it to cool
Peel the skin off the eggplant and transfer the soft flesh into a bowl
Add the tahini paste, lemon, minced garlic, and salt. Stir with a fork until the eggplant achieves a creamy texture
Drizzle with extra virgin olive oil and garnish with smoky paprika and chopped parsley
Serve with Superseed crackers and enjoy!