FLUFFY SPICED AUBERGINE DIP, Vegan

Aubergine Peppers & Onion in a fluffy, silky Vegan Dip.... 

Not the run-of-the mill Baba Ganouche - this one is smokey, spicy & amazing
'Splendid! Shows how vegan food has vastly improved in taste' 'tasty and comforting!'

This richly flavoured aubergine dip is low in carbs, silky textured and has a spicy twist.

It's perfect for a Hallowe'en party - not just because of the unexpected heat - but also because it's a sandy colour with a bit of red.  But it will also makes a delightful dip on any other seasonal occasional. 

Aubergines are less likely to be made into dips at home, partly because they can be complicated to prepare.  Think: salting it and patting it dry.  Then grilling over an open flame or under a very hot grill.  

But 67's recipe is very simple.  Adapted from Ina Garten, the Barefoot Contessa, it involves just a bit of chopping and processing.  

The dish does need a good tahini, preferably light rather than dark.  67 prefers a good Middle Eastern brand.  
    
Serve with cucumber slices, raw celery, carrot sticks and small raw cauliflower florets as well as warmed pitta bread or wholemeal rolls (see Cheesy Onion Rolls, this post), thin rice crackers or Matzo crackers, broken into shards.  

Cost: £3.00

Serves: makes a good sized bowl for a crowd (recipe multiplies easily) 

Ingred: 

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

1 large red pepper

1 biggish red onion

2-3 garlic cloves, grated

1.5 tbsp olive oil

1/4 tsp cayenne pepper

1/4 cup lemon juice

4 tbsp tahini (oil well mixed into solids)
1.5 tbsp olive oil 

1-1.5 tsp salt (to taste)

1/2 tsp cracked black pepper

1/8 tsp chilli flakes 

2-3 tbsp fresh chopped parsley or chives (opt)

 up to 1/4 cup water

Garnish
small handful toasted pine nuts, pumpkin 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, 1.5 tbsp olive oil, cayenne, s&p.  Mix lightly.
3. Spread out on a tray; roast in the middle of the oven 45 mins, turning once, until lightly browned & soft. Check it isn't getting too brown too quickly.  Cool slightly.
4. Add to processor bowl with lemon juice, tahini, olive oil, chilli flakes and herbs, if using.  Process until light and fluffy - adding up to 1/4 cup water until the texture is to your liking   
5. Taste for seasoning, add more lemon juice or salt if necessary 
6. Garnish with nuts or seeds 
7. Serve with crudites, rice crackers, or breads: Pitta/French/Cheese & Onion 

Comment:
'Splendid; mouthwatering. The pumpkin seeds really complemented the smoothness of the dip; it worked as well on pitta as it does on cucumber, the crunchiness and blandness of which was enlivened by the dip.  Shows how vegan food has vastly improved in taste.' Political Agent
'Strangely stimulating & comforting but nice!' Retired writer

Tips:
If you don't have a super blender which whizzes things in a flash - which 67 doesn't - at step 4, mix the ingredients in a bowl and blitz with a stick blender.  The mix will be coarse, not fluffy.  Add it in stages to a smoothie maker, which will process the mix to maximum fluffiness.  It will take a bit more time but cost much less than buying a super-blender!!

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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.