This Middle-Eastern aubergine dip is irresistibly rich and tangy from the lemon, with a spicy kick from the garlic and cumin. The tahini makes it silky smooth (almost like Hummus) but my top tip is to pulse the mixture for no more than 10 seconds in order to retains some aubergine chunks for the best texture with a little bite in it! The smoky aubergines transport me back to holidays in Tel Aviv, dunking crudités and freshly baked pita bread into this.
Makes 1 big bowl
- 3 aubergines
- 4 tablespoons extra virgin olive oil
- 3 teaspoons ground cumin
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
- 2 garlic cloves, crushed
- 2 tablespoons tahini
- Juice of 1 – 2 lemons (to taste)
- Handful of fresh coriander, roughly chopped
- Preheat the oven to 220 C. Prick each aubergine with a fork, then rub the aubergines in half the olive oil and half the salt.
- Place on a roasting tray, flesh side up, and bake in the oven for 40 minutes, until soft.
- Remove from the oven and place in a bowl. Cover the bowl with cling film and leave for 10 minutes to steam and to cool.
- Cut the aubergine in half lengthways and scoop out the soft flesh into a blender.
- Peel and crush the garlic.
- Separate the coriander leaves from their stalk. Roughly chop the leaves and keep the stalk.
- Add all remaining ingredients to the blender and pulse for no more than 10 seconds.
- Transfer to a serving bowl and spread with the back of a spoon to form a shallow well. Decorate with a drizzle with olive oil and a sprinkle of chopped coriander.