How To Make Smoky Aubergine Dip & Barbecued Poppadums
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 aubergines
- 2 garlic cloves, minced
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp smoked paprika
- 1/2 tsp cumin powder
- Salt and pepper, to taste
- 4 poppadums, grilled or fried
- Fresh cilantro, for garnish
Instructions
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Preheat the oven to 200°C (400°F).
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Prick the aubergines with a fork and place them on a baking sheet. Roast in the oven for about 30 minutes, or until the skin is charred and the flesh is soft.
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Remove the aubergines from the oven and let them cool slightly. Cut them in half lengthwise and scoop out the flesh into a bowl.
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Add the minced garlic, tahini, lemon juice, smoked paprika, cumin powder, salt, and pepper to the bowl with the aubergine flesh. Mix well until all the ingredients are combined and the dip is smooth.
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Transfer the dip to a serving bowl and garnish with fresh cilantro.
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Serve the smoky aubergine dip with grilled or fried poppadums.
Nutrition
- Calories : 120kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Sodium : 114mg
- Total Carbohydrates : 17g
- Dietary Fiber : 6g
- Sugar : 7g
- Protein : 3g
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