Smoky Aubergine Dip
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 3 aubergines
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 tablespoon pomegranate molasses
- 2 tablespoons tahini
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- pinch of sea salt
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Preparation
Step 1
Preheat the oven to 210°C / 190°C fan / 375°F.
Step 2
Cut the aubergines in half, lengthways and place onto a baking tray with a drizzle of olive oil and salt. Cook in the oven for 35–40 minutes until soft.
Step 3
Once soft, remove from the oven and leave to one side to cool.
Step 4
Once the aubergines are cool, scrape the flesh from the skins into a food processor.
Step 5
Add the rest of the ingredients and pulse until smooth, adding a dash more olive oil if needed.
Step 6
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