A delicious aubergine dip with smoked paprika and garlic
3 large aubergines
1 large or 2 smaller cloves of garlic, chopped
Zest of 1 unwaxed lemon
¼ tsp smoked paprika
3 tbsp tahini
3 tbsp extra virgin olive oil
Salt and pepper
1 tbsp each of parsley and mint, finely chopped
1 tsp sumac to garnish (optional)
Prick the aubergines a few times with a knife or skewer and char under a hot grill, over a barbecue or on a chargrill until blackened and soft and pulpy in the centre when pierced with a knife. Turn occasionally to char them evenly. Once ready, remove from the heat and set aside in a bowl to cool down.
Once the aubergines are cool enough to handle, drain off any excess liquid, cut in half and scoop the flesh into a food processor.
Add the chopped garlic, lemon zest, paprika, tahini and olive oil. Season with salt and pepper. Blitz for about 1 minute. Add the herbs and blitz for a few seconds.
Serve with crackers or toasted bread.
Recipe by Jody Spencer
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