Aubergine and tahini dip
Roasted aubergine flesh, tahini, garlic and lemon.
Active time20 min
Cooking45 min
Total1 h 15 minResting : 10 min
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Ingredients
- 10 g garlic
- 800 g aubergines
- 1 lemon
- 60 g tahini
Preparation
Preheat the oven to 200 °C. Wash the aubergines, prick them with a fork and place them on a baking tray. Roast for 40 to 45 minutes, until they collapse. Allow to cool slightly for 10 minutes.
800 g aubergines- oven
- baking tray
- fork
While the aubergines cook, peel and chop the garlic, then squeeze the lemon.
10 g garlic1 lemon- knife
Once the aubergines are cooked and cool enough to handle, split them open, scoop out the flesh and drain it in a colander. Mash with the tahini, garlic and lemon juice. Serve warm.
60 g tahini- knife
- colander
- mixing bowl
- fork
- spoon
Allergens
- Sesame
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration