Aubergine and walnut dip
Aubergine and walnut dipSubscribe to Sainsbury's magazine
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
- 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
- extra-virgin olive oil
- 5-6 walnut halves
- sumac, to sprinkle
- 1 or 2 Little Gem lettuces, leaves separated
- 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).