When I lived in the Middle East I discovered so many delicious foods not only from the local region but from India, Thailand and Sri Lanka to name a few. This dip is a firm favourite of mine. There seem to be a few variations of it across the Middle East, some with chilli powder, some with paprika, they both taste great! I used to (and still sometimes do) have it alongside some hummus, falafel and stuffed vine leaves or just on its own with some carrot sticks or on a salad; either as a snack or as part of a meal you’ll not be disappointed.
I think aubergines can get a bad rap as they can be quite bland but by roasting them until the skins are scorched and blistered you get a lovely smoky taste for this dip.
Aubergines can help regulate the bowel and boost gut health. Aubergines are also rich in phytonutrients which have antioxidant activity.
-1 clove of garlic, crushed
-juice of 1 lemon
-2 Tbsp. tahini
-1 Tbsp. olive oil
-salt to taste
-pomegranate seeds (optional)
How To Make
Pre-heat your oven to 200C/400F.place the aubergines on a baking sheet in the middle of your oven.
Pierce the aubergines with a knife and place them on a baking sheet in the middle of your oven.
Bake in the oven for 40-50 minutes. The aubergines are done when they deflate when pressed with the back of a spoon.
Set aside until cool enough to handle.
Scoop the aubergine flesh into a bowl and add the remaining ingredients. Mix everything together in a bowl with until fully combined. Don’t over mix as you still want some texture of the aubergine.
Sprinkle with pomegranate seeds if using.
This will store in the fridge in an airtight container for up to 3 days.