Aubergine Dip


The south of France is know for its amazing 'tapenade' (olive spreads), I especially liked aubergine pastes. This one is perfect to spread on some fresh baguette or accompany with crackers.

Preparation Time: 10 mins

Cooking Time: 50 mins

Total Time: 60 mins

Portions: 1 small bowl

 

Ingredients


2 aubergines

3 garlic cloves

4 tbsp olive oil

1 tbsp tahini

1 lemon (juice)

salt

pepper


 

Method


1. Preheat the oven to 200°C.


2. Halve the aubergines and cut in the skin lengthwise and cross wise. Crizzle with 2 tbsp of olive oil, season with salt and pepper and bake for 25 minutes.


3. Peel the garlic cloves and add them after 20 minutes, bake another 25-30 minutes until the aubergines are soft.


4. Peel off the skin. Put the aubergine flesh, garlic cloves, remaining olive oil, tahini, and lemon juice into a food processor. Blend until creamy. Season to perfection with salt and pepper.



Enjoy!



Click Here to Print the Recipes:

Aubergine Dip
.pdf
Download PDF • 126KB























8 views0 comments

Recent Posts

See All