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Image / Living / Food & Drink

Try out this delicious aubergine dip with smoked paprika


by IMAGE
09th Apr 2021
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It’s a great little aubergine dip is perfect for a Friday night 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

Ingredients

  • 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


Method

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.

3 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.

4 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, crudit’s or as a spread in sandwiches.

 

You can find this recipe and more in Keep it Vegan by Áine Carlin. Published by Kyle Books, priced from €22.55. Photography by Ali Allen.