Roasted Aubergine (Eggplant) Dip

Ingredients

3 large aubergines (eggplants)

1 medium clove garlic, crushed or grated

1 medium lemon, juice of

½ tsp fine salt

1 tsp sumac

2 tbsp tahini (optional - to make a more substantial dip - reduce olive oil by 1 tbsp if using)

45ml/3 tbsp extra-virgin olive oil

4 tbsp finely chopped fresh parsley

For the full method, see https://www.discoverdelicious.org/food-blog/roasted-aubergine-dip

Roasted Aubergine (Eggplant) Dip - silky smooth, zing from sumac and lemon with freshness from parsley! [Vegan, GF]

Tuesday, October 17, 2017 - 4:31am