I love aubergine and usually either use it to make aubergine chermoula or a vegan melanzane. This week I was experimenting with recipes for a mezze style super and so tried this smokey aubergine dip. It is my take on baba ganoush, the classic Middle Eastern aubergine dip.
The smoked paprika gives a beautiful smokey flavour. Smoked paprika is a really good spice for vegetarians and vegans as you get that beautiful smokey flavour that is usually reserved for meat dishes.
This is a beautiful dip to serve with crackers or as part of a mezze supper with lots of little picky things. It is super easy to make and packed full of flavour.
1 tablespoon of extra virgin olive oil
2 cloves of garlic, minced
Juice of one lemon
1 teaspoon of smoked paprika
1/2 teaspoon of sumac
1. Pierce the aubergines with a fork and place them on a baking tray. Place them in the oven at 180 degrees celsius / gas mark 4 for 30 minutes. Remove them from the oven and allow to cool.
2. When the aubergines are cool, slice them in half and spoon the flesh out and put in the food processor. Add the remaining ingredients and blend until smooth.
3. Serve immediately or keep in the fridge in an airtight container for up to two days.