Aubergine Dip

Healthy Recipes

Serves: 8*
Prep & Cooking Time: 60-80 minutes

Recipe adapted from: All TV Chefs…or in this case, Paul Hollywood!

Notes: This recipe contains: B-Vitamins, Vitamins C & E, calcium, iron, magnesium, potassium, zinc and (per serving*) is low in salt, sugar and saturated fats!

Here’s another great dip for summer! Our ‘baba ganoush-style’ dip is delicious; we have referred to it as such because ours is lacking in the ‘smokey taste’ that ‘authentic baba ganoush’ is known for!

Baba ganoush is thick Middle-Eastern dip made from aubergines (a.k.a ‘eggplants’!), that can be enjoyed as part of a Middle-eastern meal and/or with flatbreads, or with wholemeal pitta, bread sticks, crudities, salads or as part of a delicious sandwich or pasta meal!

As this was our first time preparing it, we used one of many recipes available through our favourite search engine! We slightly adjusted the quantities and used puréed garlic instead of fresh, but it still turned out great! 🙂 If you want a ‘smoother/less grainy’ consistency, we’d recommend that you remove the seeds before puréeing the aubergine… although the seeds do not affect the taste!   

 

 

Ingredients:

+++++++++++++++++++++++++780g        Aubergine
+++++++++++++++++++++++++1               Lemon
+++++++++++++++++++++++++                Fresh parsley (*optional; to be used as a garnish)
+++++++++++++++++++++++++ 30ml      Extra virgin oil
+++++++++++++++++++++++++18g          Garlic paste
+++++++++++++++++++++++++22g          Tahini paste
+++++++++++++++++++++++++                Salt

 

 

Directions:

Heat the oven to 190°C/375°F. Line a baking tray with a silicone mat or parchment paper.

 

Wash the aubergines. Prick each side gently with a fork. Place them onto the baking tray. When the oven has come up to temperature, place the tray into oven. Bake the aubergines for 30-60 minutes, or until they’re soft and slightly blackened; turn once. NB: If preferred, you can grill the aubergines…as suggested in the original recipe!

 

 

In the meantime, juice the lemon. If applicable, wash, dry and roughly chop some parsley.

 

 

Once, the aubergine’s skin has ‘blackened’ and the flesh is soft, remove it from the oven. Leave it on the tray and allow it to cool slightly.

We baked ours for 50 minutes. NB: Our skins ended up with more of a dark-brown hue rather than a blackened one.

 

 

Once cooled, slice it into halves…

 

 

…spoon out the flesh and discard the skin.

 

 

Place the oil, garlic paste, tahini and lemon juice into a food processor…

 

 

…followed by the aubergine.

 

 

Pulse until creamy and blended together (or until your desired consistency is achieved). Season it with some salt to taste.

 

 

Remove and transfer the dip into a large serving dish (if applicable) or portion out as required. Garnish it with some parsley (if applicable).

 

 

Enjoy!

 

 

NB: Refrigerate any leftovers in a resealable container; stir well before serving and it’s best consumed within 3-4 days. 🙂

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