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Aubergine Caviar
An easy and refreshing dip which is also called Baba Ghanoush.
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Prep Time
15
mins
Cook Time
30
mins
Total Time
45
mins
Course
Dips & Dressings
Cuisine
Middle Eastern
Servings
4
people
Calories
102
kcal
EQUIPMENT (click pictures for details)
Baking tray
Blender
Paring knife
Ingredients
Metric
US customary
1x
2x
3x
1
kg
aubergines
4
pieces
garlic cloves
halved
1
olive oil
1
sprig
thyme
1
piece
lemon juice
½
piece
onion
chopped
1
tbsp
tahini
optional
2
tbsp
mint
freshly chopped
Instructions
Preheat the oven to 170°C.
Wash the aubergines and cut them lengthwise in half. Score the flesh in a crisscross pattern.
Press the thyme and the garlic into the cuts. Season with salt, pepper and a good amount of olive oil and cover with foil to prevent them burning.
Bake in the oven for 30 – 35 minutes until the aubergine is cooked and soft.
Meanwhile sweat the onion in olive oil over low heat.
Remove the pulp of the aubergines and mix with the onion in a blender until pureed.
Add the lemon juice and tahini and mix again to combine.
Pour in olive oil until it has a smooth and shiny texture, season to taste.
Transfer the mixture to a service bowl and decorate with the freshly chopped herbs
Notes
If you like a little kick, add 1 small chilli when you bake the aubergine in the oven.
Nutrition for 1 portion
Calories:
102
kcal
Carbohydrates:
18
g
Protein:
3
g
Fat:
3
g
Sodium:
8
mg
Fiber:
8
g
Sugar:
10
g
Vitamin A:
164
IU
Vitamin C:
11
mg
Calcium:
37
mg
Iron:
1
mg
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