Here is a rich, nutty aubergine dip that is easy to whip and serve mezze style or just spoon onto toasted pitta for a a quick snack. This nutty twist on Baba Ganoush uses peanut butter, tahini and paprika to create a delicious and healthy dip.
Aubergines make up a large part of many a vegan’s diet; or is just me that is obsessed with the mulberry coloured emoji worthy vegetable? They can be a bit tricky to cook, but roast for long enough and the aubergine will have a silky smooth inner whilst still retaining a bit of texture. For this recipe I’ve roasted the aubergine until the skin is deeply charred, allowing the aubergine to develop a beautiful smoky flavour. Stir in a good heaping of creamy peanut butter and tahini and you have yourself a flavourful and healthy dip.
This is a great alternative to Baba Ganoush, surprising any guests who are expecting the standard aubergine dip or the ever ubiquitous hummus. I adore hummus but we all need a bit of variety!
Leave a comment and let me know how you get on making this roasted peanut butter aubergine dip. I’d love to see your creations over on instagram!
More middle eastern inspired dishes
Roasted Butternut Squash and Quinoa Salad
Roasted peanut butter aubergine dip
Ingredients
- 1 large aubergine
- 2 tbsp smooth peanut butter
- 1/2 tbsp tahini
- 1/2 lemon juiced
- 2 tsp paprika
- 1/2 tsp salt
- 1/2 tbsp extra virgin olive oil
- Fresh parsley to garnish
- 20 g plain peanuts
Instructions
- Pre heat the oven to 220°C / fan 200 °C / gas 7. Place the whole aubergine on a foil lined baking tray and roast on the top shelf of the oven for 45 minutes.
- Roughly chop the peanuts and place directly onto the roasting tray in the final 5 minutes of cooking the aubergine.
- Once the aubergine is charred, remove from the oven and allow to cool until able to handle, approximately 15 minutes. Peel off the skin and save for another recipe. Add the remaining flesh to a colander and gently press until most of the water has drained.
- Add the aubergine to a food processor along with the peanut butter, tahini, lemon, paprika and salt. Blend for 5-10 seconds, you want the aubergine to still have some texture. Taste and season with salt and an extra squeeze lemon if needed.
- Pour into a bowl and smooth with the back of a spoon. Drizzle over the olive oil and garnish with the fresh parsley, chopped peanuts and a sprinkling of paprika.