As one of our favourite ingredients comes to the end of its UK season, it had to feature! Smoky and creamy aubergine is such a versatile member of the berry family, often mistaken for a root vegetable due to its texture and savoury flavour. Aubergines are a great source of dietary fiber and is full of vitamin B, potassium and magnesium. Just like all berries, aubergine is rich with antioxidants, specifically nasunin which gives it its purple colour.
This delicious dip is loved by little foodies! With a similar origin and texture to hummus, its also delicious with crudités, pitta bread and rice. The added cumin and tahini not only makes it very tasty but a great aid for healthy digestion and source of vegan protein.
1tsp of tahini
1tbsp of olive oil
Pinch of cumin
Juice of 1 lemon
1 garlic clove
Pre heat the oven to 180 degrees and line a baking tray with tin foil.
Halve your aubergine and score the flesh. Place on the baking tin, drizzle with olive oil and bake for 45 minutes till soft.
Remove the flesh and dispose the skin. Place your aubergine, tahini, garlic, lemon juice, cumin and olive oil in a food processor.
Blitz till a smooth creamy consistency.
Serve with a sprinkle of coriander and pomegranate.