The texture is softer than hummus or guacamole, light and almost airy, but full of flavour!
Use it as a dip for vegetable sticks, as a dressing, in a wrap or a sandwich.
Makes about 500 ml / 16 oz (depends the aubergine size)
Ingredients
- 2 Aubergines / Eggplants
- 1 whole bulb of garlic
- 5 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 2 tablespoons roasted sesame oil
- 2 tablespoons sesame seeds
- 1 tablespoon extra virgin olive oil
- ½ teaspoon cumin
- ½ teaspoon paprika
- Salt and pepper to taste
- Lemon juice to taste
What you will need
- 1 baking tray
- 1 baking paper or silicone mat
- 1 blender
- Spoons to measure
- 1 bowl to serve
Instructions
- Wash the aubergines, put them on a lined baking tray with the hole garlic bulbs. Bake in the oven on 200 c (390 F) convection for about 30 minutes.
- Take out and let cool down, until safe to handle.
- In a blender put in the whole aubergine, but take off the stem. Optionally scrape out the insides and discard the skins.
- Peel the garlic and put all the soft cloves into the blender. If they’re too sticky to handle you can also squeeze all the content out, make sure to get as much out as possible (when its safe to handle).
- Add tahini, apple cider vinegar, roasted sesame oil, sesame seeds, olive oil, cumin, paprika to the blender and blend until completely smooth.
- Add salt, pepper and lemon juice to taste.
Enjoy !
