The Kitchen Garden Project
By Jamie Oliver
Super easy
serves 10
About the recipe
This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or homemade flatbreads for dunking it’s an absolute joy to eat.
Recipe From
The Kitchen Garden Project
By Jamie Oliver
Ingredients
3 medium aubergines
olive oil
2 cloves of garlic
1 tablespoon tahini
optional: ½ teaspoon chilli powder
1 teaspoon cumin
extra virgin olive oil
2 lemons
Method
- Preheat the oven to 180C/350F/gas 4.
- On a chopping board, cut the aubergines in half lengthways.
- Score the flesh sides in a crisscross pattern, making sure you don’t cut through the skins.
- Drizzle with 2 tablespoons olive oil, then toss to coat.
- Arrange on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until soft.
- Using oven gloves, remove the aubergine from the oven, then leave aside to cool.
- Peel and roughly chop the garlic, then place in a food processor.
- Add the tahini, chilli powder (if using), cumin, 2 tablespoons extra virgin olive oil and the aubergine, discarding the skin.
- Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips.
- Secure the lid and blitz to a nice thick dip.
- Have a taste and add a tiny pinch of salt and pepper, if you think you think it needs it.
- Transfer to a bowl, to serve.
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