Burnt Aubergine dip with Aromatic Crunch

It is the time of the year to burn your aubergine, whizz in into a smoky and creamy Baba Gonoush spread, top it with crunch an dunk all those gorgeous spring veg into. If you like hummus and muhammara, this the perfect dip for you! Heat up your oven, and get ready to prepare this gorgeous looking dip!

Go ahead with this article to know the delicious recipe. Have a happy reading ahead.

Things that you need:

  1. Aubergines
  2. Oil
  3. Fennel seeds
  4. Cumin seeds
  5. Sliced clove garlic
  6. Sliced chilli ( optional)
  7. Lemons
  8. Oregano,
  9. Sunflower seeds or nuts
  10. Sesame seeds
  11. Tahini
  12. Salt

How to prepare it:

Heat your oven to 450 degree Fahrenhite, then puncture the aubergines using the edge of your knife and place them in a baking dish. Roast the skin until it turns black and flesh becomes tender. This should take you about 45-60 minutes. Add oil, fennel seeds, garlic, chilli, cumin seeds, lemon peel to a saucepan. Allow the oil to soak up the flavours without burning.

Then chop sunflower seeds, add it together with sesame seed to the pan. When it smells fragrant and the seeds look little crunchy, take the pan off the heat. Separate the crunch elements using a sieve, add a pinch of salt, and let it cool down. Once your aubergines are ready, divide them, scoop the fresh, sieve it and press out the liquid.

Transfer the aubergine into a food processor, add aromatic oil, tahini and lemon juice. Pulse it to break it up and make it creamy yet still little chunky. Add more lemon, salt and pepper to taste. Drizzle all the seeds on top, including the lemon peel, fried garlic and serve it with raw seasonal vegetables.

All in all, a pretty straight forward super delicious spread.

There you have it! Enjoy the delicious dish!

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