Aubergine dip

Aubergine dip

Bio
My Organic Rapunzel Recipes
Vegetarian
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Preparation time
45min
Serving(s)
4

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.

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