Aubergine dip
Aubergine dip
Bio
My Organic Rapunzel Recipes
Vegetarian
Ingredients:
1
large aubergine
1
tsp Rapunzel Crema di Aglio
2
tbsp lemon juice
2
tbsp Rapunzel extra virgin olive oil
2
tbsp Rapunzel tahini
•
Rapunzel sea salt
•
Freshly ground pepper
12
Rapunzel black Kalamata olives
•
Smooth-leaved parsley or rocket
Pierce the aubergine all round with a fork and bake in a hot oven at 250 °C for about 30 minutes.
Leave the aubergine to cool slightly, then slice in half lengthways and spoon out the flesh. Add the garlic paste, lemon juice, 1 tbsp olive oil and the tahini to the aubergine mixture. Use a hand-held wand mixer to puree until smooth and creamy.
Season with salt and pepper and chill, covered, in the fridge for about 30 minutes.
Before serving, make a small hollow in the middle of the dip and fill with the rest of the olive oil. Decorate the edges with olives and the roughly chopped parsley or rocket.
Tip: This goes very well with pitta bread or vegetable matchsticks.
