Aubergine and walnut dip
Serves 6 | prep 30 mins | total time
Aubergine and walnut dip
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Serves 6 | prep 30 mins | total time
You may recognise this as being similar to the famous aubergine dip baba ghanuj – and you’re right. The main difference with baba biljoz is the extra flavour and texture provided by the walnuts. The grilling is important, too: the skin needs to be very black on the outside – not just a different shade – for the inside to be thoroughly cooked. Serve with Little Gem lettuce leaves and cucumber or carrot sticks, or it’s also good with flatbreads or pittas
Rate
Nutritional information (per serving)
Calories
183Kcal
Fat
16gr
Saturates
3gr
Carbs
3gr
Sugars
3gr
Fibre
4gr
Protein
5gr
Salt
0.9gr
Ingredients
- 2 medium aubergines
- 40g tahini
- 60g authentic Greek yogurt
- 7g walnuts, chopped (about 2 tbsp)
- 1 garlic clove, grated or crushed
- 1-2 tbsp chopped dill, plus extra sprigs to serve
- 1 tsp fine sea salt
To serve
- extra-virgin olive oil
- 5-6 walnut halves
- sumac, to sprinkle
- 1 or 2 Little Gem lettuces, leaves separated
Step by step
Get ahead
The dip keeps overnight in the fridge.
- Start by preparing the aubergines. Preheat the grill until really hot, then put the aubergines on a baking sheet and grill until the skin has completely blackened and blistered. You’ll need to turn them regularly as it’s important that the flesh inside is well cooked.
- Cool the aubergines a little, then peel away and discard the skin. Chop the flesh coarsely, then scrape it into a bowl. Add the remaining ingredients and beat together well to make a smooth dip. Check the seasoning and spoon into a bowl.
- Take the back of a spoon and make a big swirl in the dip. Drizzle with a little oil, garnish with the extra chopped dill, the walnut halves and some sumac – sprinkle it generously, all round the edge. Serve with the Little Gem leaves to scoop up the dip.
Recipe adapted from Feasts From The Middle East by Tony Kitous (HQ, £20).
