Addictive tasty eggplant dip

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Meet the wonderful (English) blog of the Amsterdam Renée . Today a recipe from her hand on an addictively tasty aubergine dip.

  • 4 small aubergines
  • 1 lemon, zest and juice
  • 6 tablespoons tahini (sesame paste)
  • 2 cloves of garlic
  • salt & pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon cumin seeds
  • pinch of cayenne pepper

Poke some holes in the aubergines with a fork and roast them in the oven for 45-60 minutes. Turn them over halfway. They are ready when they are completely soft and lightly browned. If you want your aubergine dip smooth and without ‘pieces’, you can remove the flesh and discard the skin.

Place the whole aubergines (or just the flesh) in a food processor and grind to a coarse consistency. Add all your other ingredients and mix until everything is mixed. Delicious to serve with naan bread.

Source: Culy by
*The article has been translated based on the content of Culy by If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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