SKINNIER MUSCULAR AUBERGINE & TAHINI DIP: Vegan, Easy-peasy

Delightful Aubergine & Tahini in a silky Vegan Dip 

 Spicy Aubergine & Tahini Dip with Pine Nuts & Thin Organic Rice Crackers
'Don't normally like aubergine but that's the best I've had' ' Very fruity'  'That is so good!' 'It's amazing' Tasters 

28/9/15

This wonderfully muscular, deeply flavoured aubergine dip is low in carbs, silky textured and very tasty.  It's a great first course or snack.  

Aubergine pates are less likely to be made at home than hummus, partly because people think eggplant preparation is complicated. to prepare. But this is simplicity itself.  Adapted from Ina Garten, it doesn't involve salting or patting slices dry -- just a bit of chopping and blending.    

The dish does need decent tahini, preferably light rather than dark.  67 prefers a Middle Eastern brand.  
    
Skinnier Aubergine spread is a crowd-pleaser, served with celery boats, flat carrot sticks and raw cauliflower florets.  Or it can be spread on good wholemeal wheat or spelt toast or thin rice crackers, or rolled  in Chickpea Flour Wraps with stir-fried mushroom and broccoli.

Cost: £1.50

Serves: 3-4 (the recipe multiplies well)

Ingred: 

1 large or 2 medium eggplant, peeled (peeling reduces bitterness)  

1 large red pepper

1 biggish red onion

2 garlic cloves, grated

1 1/2-3 tbsp olive oil

1/4 tsp cayenne pepper
1/8 tsp chilli flakes (opt) 

1-1 1/2 tsp salt 

1/2 tsp cracked black pepper

4 tbsp lemon juice

3-4 tbsp tahini 
1-2 tbsp tomato paste

2-3 tbsp fresh chopped parsley or chives (opt)
small handful pine nuts or sesame seeds (opt)

Method:

1. Preheat oven to 400 F/200c/gas 6-7
2. Cut aubergine, pepper and onion into 1 inch/2.5 cm cubes; add garlic, olive oil, cayenne, s&p.  Mix lightly
3. Spread out on a tray; roast in the middle of the oven for 45 mins, turning once, until lightly browned & soft. Check it isn't getting too brown too quickly.  Cool slightly.
4. Add lemon juice, tahini & tomato paste.  Blend coarsely in a food processor or with a stick blender.
5. Add chilli flakes, if using
6. Garnish with herbs and pinenuts or sesame seeds if using
7. Serve with crudites, rice crackers, French bread 

Tip: This mix will keep in the fridge for 4 days

       It can be frozen but mixture softens and needs more seasoning

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This recipe has been adapted from Ina Garten & developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.