A delicious Lebanese dish with roasted aubergine, garlic, smoked paprika, lemon juice, yoghurt and tahini all blended together to create a creamy, flavourful and healthy dip. This couldn't be easier to make ; simply roast the aubergines in the oven, peel the skins and scoop out the flesh then blend all ingredients together. Perfect as a dip, spread on bread or served with some warm pitta bread or with crunchy vegetables.
A delicious Lebanese dish with roasted aubergine, garlic, smoked paprika, lemon juice, yoghurt and tahini all blended together to create a creamy, flavourful and healthy dip. This couldn't be easier to make ; simply roast the aubergines in the oven, peel the skins and scoop out the flesh then blend all ingredients together. Perfect as a dip, spread on bread or served with some warm pitta bread or with crunchy vegetables.
Prep Time5 minsCook Time45 minsTotal Time50 mins
3 aubergines 3 large garlic cloves 1 tbsp olive oil 2 tbsp tahini 4 tbsp lemon juice 2 tbsp natural yoghurt ¾ tsp smoked paprika ¾ tsp salt ⅓ tsp pepperTo Decorate olive oil chopped flat leaf parsley smoked paprika black olives
11. Preheat the oven to 190C. Prick the aubergines all over with a fork and place in a baking dish. Roast in the oven for 45 minutes.
2. Remove the aubergines from the oven, wait until they cool a bit (about 15 minutes) before peeling the skin and scooping out the flesh.
3. Add the aubergine flesh to a food processor along with the chopped garlic cloves, olive oil, tahini, lemon juice,smoked paprika, salt, pepper and yoghurt. Pulse until creamy and smooth.
4. Decorate with a drizzle of olive oil, some chopped flat leaf parsley, smoked paprika and black pitted olives.
1. Preheat the oven to 190C. Prick the aubergines all over with a fork and place in a baking dish. Roast in the oven for 45 minutes.
2. Remove the aubergines from the oven, wait until they cool a bit (about 15 minutes) before peeling the skin and scooping out the flesh.
3. Add the aubergine flesh to a food processor along with the chopped garlic cloves, olive oil, tahini, lemon juice,smoked paprika, salt, pepper and yoghurt. Pulse until creamy and smooth.
4. Decorate with a drizzle of olive oil, some chopped flat leaf parsley, smoked paprika and black pitted olives.
Ingredients
Directions
1. Preheat the oven to 190C. Prick the aubergines all over with a fork and place in a baking dish. Roast in the oven for 45 minutes.
2. Remove the aubergines from the oven, wait until they cool a bit (about 15 minutes) before peeling the skin and scooping out the flesh.
3. Add the aubergine flesh to a food processor along with the chopped garlic cloves, olive oil, tahini, lemon juice,smoked paprika, salt, pepper and yoghurt. Pulse until creamy and smooth.
4. Decorate with a drizzle of olive oil, some chopped flat leaf parsley, smoked paprika and black pitted olives.