Pulled Aubergine Dip from Deliciously Ella’s Quick & Easy
A delicious dip made from aubergines, sun dried tomatoes, roasted garlic, tahini, almond butter and lemon. Serve with bread, crackers or veggies. Recipe come from Quick & Easy by Deliciously Ella
- 4 aubergines also known as eggplant
- 2 tablespoons tahini
- 2 tablespoon almond butter
- 1 lemon juiced
- 1 tablespoon maple syrup
- 250 grams sundried tomatoes chopped into 1cm pieces
- 3 garlic cloves roasted
- handful parsley roughly chopped
Heat your oven to its highest setting.
Use a fork to prick the aubergines all over. Place on a baking tray. Place the garlic cloves on a piece of tin foil, drizzle with some olive oil. Wrap it up and place on the same baking tray as the aubergines.
Grill for 20 minutes, turning the aubergines now and then until the outside is charred and black and the inside is soft. Set aside to cool.
Put the tahini into a large bowl. Add the almond butter, lemon juice, maple syrup and a pinch of salt. Whisk until smooth. Mix the tomatoes and garlic together in a separate bowl.
Once the aubergines have cooled, cut them in half, then use a fork to pull the cooked flesh from the skins. Discard the skins.
Place the aubergine flesh in the bowl of the tahini dressing and add in half of the tomato mixture. Toss everything together well.
Place the aubergine mixture on a serving plate and top with the rest of the tomato mixture.
Sprinkle parsley on top with a drizzle of olive oil before serving.