Spiced Roast Aubergine Dip



  • 2 aubergines, grilled and roasted
  • ½ inch piece of fresh ginger, peeled and diced
  • 1 red chilli, diced
  • 1 garlic clove, diced
  • 15g black onion seeds
  • 75g plain yoghurt
  • 100g tahini
  • Juice of 1 lemon
  • 50ml olive oil
  • Salt


1. Place the aubergines in a griddle pan with no oil over a medium heat, until the skin is burnt.
2. Transfer the aubergine to a non-stick tray and cook at 180C for 10 minutes.
3. Remove from the oven and, when cool, cut in half, lengthways. Scoop out the flesh and place in a strainer for 10 minutes to let any water drain off, then roughly chop or pulse in a food processor.
4. Heat the oil in a medium-sized saucepan, and sauté the garlic, ginger and chilli until soft. Stir through the aubergine and tahini. Season. Cook for a further 5 minutes before adding the onion seeds and lemon juice.
5. Remove from the heat and fold in the yoghurt. Serve with aubergine crisps (recipe available at womenshealthmag.co.uk) or your choice of crudités.

Read more: http://www.womenshealthmag.co.uk/nutrition/recipes/5970/healthy-meal-ideas-best-aubergine-recipes#ixzz4Q1NioNjT


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