Having Pre Made Dips Specially During This Month Of Ramadan Is A Life Saver.
This Can Be Enjoyed With A Plate Of Toasted Pita Bread Chips Or Even With Regular Toast
SIMPLE ROASTED EGGPLANT/AUBERGINE DIP
Inspired By The BabaGanoushey Middle Eastern Dip
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Place Your Fresh Aubergines Skin Side Down On A Lined Baking Tray & Drizzle Olive Oil.Then Bake This In A PreHeated Oven Till The Skin Shrinks Up & The Fleshy Part Has Browned Up.About 60 Minutes
Let This Cool Abit Then Remove The Pulp & Set Aside.
You Could Blend Everything In A Food Processor But Today I Preferred It Chunky So I Mashed It Up With A Fork Instead.As We Had Smooth Roasted Pepper Hummus On The Same Platter.
But Go Ahead & Chuck Them All In The Blender
For One Cup Roasted Aubergine Pulp
1/2 Tsp Salt,Pepper,
Paprika/Cayenne Pepper,
Sumac(Optional)
Half An Onion Finely Chopped
Fresh Corriander Leaves/Parsley Finely Chopped
Finely Chopped Garlic/Roasted Garlic Paste. Fresh Green Chillies For Heat(Optional)
Extra Virgin Olive Oil
Lemon Juice Of One Lime
Two Tbsp Tahini
For Topping Just Drizzle Some Extra Virgin Olive Oil & Sprinkle Sumac Or Paprika
Would Love To See Your Remakes On This Dip
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