Roasted Aubergine Dip

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The only aubergine dip you need to try!

4 aubergines
2 garlic cloves, grated
2 tbsp tahini
juice of ½ lime
1 tbsp greek yoghurt
a handful of fresh coriander, finely chopped
olive oil

– Preheat the oven to 220°C or 200°C with a fan.

– Wash the aubergine and coat them in oil. Pierce them a few times with a fork, place them on a baking tray, and put them in the oven for 40 minutes.

– Once they are cooked, remove them from the oven, and let them cool.

– Then, remove the skin and roughly chop the aubergine.

– Add the chopped aubergine, tahini, and garlic to a bowl.

– Add a generous pinch of salt, yoghurt, and lime juice. Mix well.

Garnish with a drizzle of olive oil, a pinch of black pepper, and fresh coriander.

Enjoy with some pita bread, hummus, or falafel.