התמונה להמחשה בלבדSmoky Aubergine Dip with Sumac
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In smoky aubergine dip with sumac, large aubergines, tahini and cloves garlic are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 10 min
- Servings
- 4
- Difficulty
- Easy
Instructions
- 1Heat the oven on a grill and pierce the aubergines with a fork on all sides. Set them on a baking sheet in the upper grid, about 15 cm from the heating element.
- 2Grill the aubergines for about 20 minutes on one side until the skin is browned, then flip and cook for another 10-15 minutes until the skin is browned and the meat is soft.
- 3After cooking, peel the aubergines and place the meat in a food processor along with the chopped garlic, lemon juice, tahini, olive oil and salt.
Nutrition
- Calories
- 50
- Protein
- 0.1g
- Carbs
- 0.3g
Recommended Equipment & Products
- Food processor
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Chef tips
Enhance the smoky taste with smoked paprika.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In smoky aubergine dip with sumac, large aubergines, tahini and cloves garlic are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.