How To Make Smoky Aubergine & Coriander Dip
Need something to amp up the flavor on your appetizers? Look no further from our delicious dip recipes. Together with an array of sauce recipes, these delightful flavorings are sure to enhance any meal. We have a variety of recipes, from savory marinara sauces to sweet cinnamon dips. Pair off these yummy dip recipes with your favorite finger foods and snacks for a more delightful treat!
Serves:
Ingredients
- 2 large aubergines
- 2 cloves of garlic, minced
- 1/4 cup tahini
- 1/4 cup lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh coriander leaves, chopped
- Salt and pepper to taste
Instructions
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Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
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Pierce the aubergines all over with a fork. Place them on the prepared baking sheet and roast in the preheated oven for 45 minutes, or until the skin is charred and the flesh is soft.
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Remove the aubergines from the oven and let cool. Once cool enough to handle, peel off the charred skin and discard. Chop the roasted aubergine flesh into small pieces.
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In a blender or food processor, combine the roasted aubergine, minced garlic, tahini, lemon juice, olive oil, ground cumin, smoked paprika, and chopped coriander leaves. Blend until smooth and creamy.
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Season the dip with salt and pepper to taste. If you prefer a thinner consistency, add a tablespoon of water or olive oil and blend again.
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Transfer the dip to a serving bowl and garnish with additional chopped coriander leaves. Serve with pita bread, carrot sticks, or your favorite vegetable crudites.
Nutrition
- Calories : 120kcal
- Total Fat : 8g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 20mg
- Total Carbohydrates : 10g
- Dietary Fiber : 5g
- Sugar : 5g
- Protein : 3g
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