Sensational Aubergine Dip
Sensational Aubergine Dip
With Home Baked Potato Crisps
Plant Based / Gluten Free / Dairy Free
Serves 4 as a starter, 2 as a main dish
Known as baba ghanoush in the eastern Mediterranean, melintzanosalata in Greece, or mutabal in Armenia, this is a truly wonderful aubergine dip. Depending on the region, it is prepared using various herbs, spices and serving options.
Our version is easy to prepare, and sensational on the palate, paired with our home baked potato crisps, which make for the perfect vessel to dip into this aubergine heaven.
Ingredients
For The Aubergine Dip
To bake:
4 large aubergines
1 shallot, peeled
2 garlic cloves unpeeled
A drizzle of olive oil
Salt & pepper to taste
To blend with:
60g cashews, soaked in boiling water
2tbsp olive oil
2tbsp vinegar (any)
2 heaped tbsp thick, greek-style, plant based yogurt
1tsp mustard
1tsp vegetable bouillon powder
1tsp smoked paprika
Suggestions to serve with:
Fresh herbs of choice, finely chopped (we used parsley, dill & chives)
Spring onions
Cherry tomatoes
French or dried chillies
Fresh figs
Sesame seeds
Freshly ground black pepper
A drizzle of olive oil or chilly oil
For The Home Baked Potato Crisps
2 large baking potatoes (about 750g)
2tbsp olive oil
A few sprigs of fresh or dried thyme
A tsp of dried vegetable bouillon powder, dried oregano, paprika & onion powder
Salt & pepper to taste
Method
Preheat the oven to 200C.
Place the cashews in a small bowl with boiling water and set aside.
Wash the aubergines, pierce each a few times with a skewer or a knife and place them in a lined* baking tray.
Add the shallot and garlic cloves, drizzle with olive oil and sprinkle with salt and pepper.
Bake for 90 minutes, turning half way through.
Remove from the oven and allow to cool (leaving the oven on for the potato crisps). Slice the aubergines lengthways. Using a spoon, scrape the flesh into a colander and discard the skins.
Meanwhile, prepare the home baked potato crisps. Wash and scrub the potatoes, then slice them in as thin as possible uniform discs. You can use a mandolin if you prefer. Place them in a bowl and add the rest of the ingredients. Using your hands, massage the discs, so that they are all coated with the oil and spices. Place them in one layer on a lined* baking tray. You may need to place them in two trays, depending on the size of your potatoes. Place them in the higher position in the oven and bake for 15 minutes. Turn them over and bake for a further 5 to 10 minutes till golden and crispy. Remove from the oven and allow to cool and crisp further.
While the potato crisps are baking, use an old tea towel to squeeze any extra liquid from the aubergine pulp, by placing it onto the cloth, gathering the corners and twisting tightly.
Place the pulp, the shallot and peeled garlic cloves into a food processor, along with the rest of the blending ingredients. Blend until smooth and creamy, scraping the sides with a spatula as needed. Serve in a deep dish, alongside the potato crisps for dipping, with any or all of the serving ingredients you choose, as shown. Enjoy!
Notes
This aubergine dip can be served with any of your own favourite toppings.
You can use crusty bread, pitta bread, breadsticks, garlic bread, crackers, or fresh chopped veggies like carrots, celery and cucumber for dipping.
The cashews give this dip a beautiful creaminess and slight sweetness, but it can be made without them also.
This dip will keep for a few days in a sealed container in the fridge and can be served chilled.
*You can scrunch up the baking paper sheet and slightly wet in under the tap, then unfold it and line the baking tray. This prevents it from burning and creates a little steam to help with the baking.
