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Supper Club: Try out this delicious aubergine dip with smoked paprika
This tasty aubergine dip is perfect for an after-work snack.
Aubergines are an obsession of mine. I just love that unctuously soft flesh and especially the rich dips that can be made from it. Forgive the “smoked” shortcut. I don’t have the patience to hover over a flame for 20 minutes, so have popped a little smoked paprika in, which goes some way to giving the dip that requisite flavour. Well, we all have our kitchen limitations, don’t we?
Smoked paprika aubergine dip
- oil, for greasing
- 2 aubergines
- 1 garlic clove
- 1 teaspoon sea salt
- 30ml extra virgin olive oil, plus
- extra for drizzling
- juice of 1 lemon
- 1/4 teaspoon smoked paprika
- 50g tahini
- 30g fresh flat-leaf parsley, roughly
- chopped, plus extra to garnish
- salt and freshly ground
- black pepper
- toasted sesame seeds, to garnish
- Preheat the oven to 180ºC/gas mark 4. Oil a baking sheet. Slice the aubergines lengthways and place them on the baking sheet. Bake for 30-40 minutes until the flesh is soft, turning them over halfway through.
- Cover and cool completely before scooping out the flesh. Chop thoroughly with a knife and then mash with a fork, ensuring there are no lumps.
- Pound the garlic and sea salt together using a pestle and mortar. Place the aubergine flesh in a bowl along with the crushed garlic, extra virgin olive oil, lemon juice and smoked paprika. Mix thoroughly before stirring in the tahini and parsley.
- Season to taste and serve topped with a generous drizzle of extra virgin oil, a little more parsley and a sprinkling of toasted sesame seeds. This is lovely served with crispbreads, pitta, crudités or as a spread in sandwiches.
You can find this recipe and more in Keep it Vegan by Áine Carlin. Published by Kyle Books. Photography by Ali Allen.