Smokey Aubergine Dip

I love this dip as it reminds me of summertime, outdoor eating and sunshine. Always choose the wonderfully dark purple or brownish-purple coloured aubergines and roast in the oven until soft and tender. By the way, and I am sure many of you know this, but just in case aubergines are also known as eggplants.

I enjoy eating this dip with either crudités or bread sticks, but it also works very well with BBQ meats, cold cuts or roasts.

A very simple, smokey vegetable dip suitable for any occasion.

100% vegan friendly.

15 minutes

1 hour

200°C

Ingredients

3 large aubergine (eggplant)

- washed, trimmed
2 garlic cloves

- outer skin removed and crushed
Extra virgin olive oil
Sea salt

- to taste
Coarsely ground black pepper

- to taste
1 tbsp tahinin
1 capful cider vinegar

- or white wine vinegar
Fresh parsely

- roughly chopped

Instructions

Prepare aubergines:
01 Wash and trim the aubergine and cut in half.
To roast:
02 Place each aubergine half into an oiled roasting tin and top all over with a generous glug of olive oil. Lay cut side down into the oil to give a good charred effect and flavour after cooking. Place in a hot oven and roast until soft to the touch.
03 Leave in the tin to cool.
Puree:
04 When cool, remove from the tin and scoop out the flesh from the aubergine with a metal spoon. Discard the outer skin. Keep any dark crunchy bits and the cooking oil as both are full of flavour and improve the taste of the final dip when blended.
05 Now place the aubergine, tahini, garlic, olive oil from the roasting and vinegar into a food processor and blend to a smooth paste. Season to taste. Chill.
To serve:
06 Spoon the puree into an attractive serving bowl, top with freshly chopped parsley and an extra touch of fresh olive oil. Serve with crudites or bread sticks.

Notes

Always check the seasoning before serving, and add more vinegar, salt and black pepper to fit your tastebuds. If you do not have a food processor on hand, use a hand blender or liquidiser to make the soft puree.