Aubergines are an excellent source of fibre, vitamins, and minerals. Garlic has antibacterial and antiviral properties, and may help lower cholesterol and blood pressure levels. Tahini is a good source of healthy fats, protein, and minerals like calcium, iron, and magnesium. Lemon juice is rich in vitamin C and can help boost the immune system. This aubergine dip is a delicious and nutritious way to enjoy these ingredients together, and makes a great addition to any snack or meal.

INGREDIENTS

• 1 large aubergine
• 1 tbsp olive oil
• 2-3 cloves of garlic
• 1/4 cup tahini
• Juice of 1 lemon
• Salt and pepper, to taste
• 1-2 tablespoons water, as needed
• Optional: chopped fresh parsley, olive oil for drizzling, paprika or sumac for garnish

METHOD

Preheat your oven to 200°C.

Cut the aubergine in half lengthwise, coat with olive oil and place it on a baking sheet lined with parchment paper, cut side down.

Roast the aubergine in the oven for about 30-40 minutes, until the flesh is soft and tender.

Once the aubergine is cool enough to handle, scoop out the flesh and place it in a food processor or blender.

Add the garlic, tahini, lemon juice, salt, and pepper to the food processor or blender and blend until smooth. If the mixture is too thick, add a tablespoon or two of water until you reach the desired consistency.

Taste and adjust the seasoning as needed.

Serve the aubergine dip and homemade seeded thins in a bowl, drizzled with a little olive oil and garnished with fresh parsley and paprika or sumac, if desired.

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