Aubergine & Tahini Dip with Oryx Desert Smoked Salt

Hatzilim im Tchina

This is a very common dip in Israel and I often make it for Shabbat dinner. Traditionally the aubergine will be cooked on an open flame, giving it a smoky flavour. Using Oryx Desert Smoked Salt gives it that same flavour, while simply roasting it in the oven.

Ingredients

1 large aubergine
2 tbsp tahini
juice of 1/2 a lemon, or to taste
1 tbsp extra virgin olive oil
1 clove of garlic, finely minced
1/4 tsp ground cumin
small handful fresh coriander leaves
Oryx Desert Smoked Salt
Black pepper

Method

Heat the oven to 200C.
Pierce the skin of the aubergine with a sharp knife a few times. Place it in the oven, straight on the rack. Roast until the skin is blackened and the interior is soft, about 40 minutes. Remove from the oven and allow to cool.

Remove the skin of the aubergine and chop up the flesh. Combine with the rest of the ingredients, adding the smoked salt and black pepper to taste.

Health & happiness!

Love,
Raine

Roasted Aubergine with Tahini

aubergine

Another one of my staples growing up was the aubergine. Honestly, my mum can do about 150 things with an aubergine! But I just wanted a simple dinner tonight, so I simply roasted it. Aubergines are rich in antioxidants, specifically nasunin which is found in the skin. Nasunin is what gives it its deep purple colour. As well as being a great antioxidant, it also protects the lipids (or fats) in brain cell membranes so if you’re feeling a little forgetful, get some aubergine down you! This one is totally vegan. We have another one on here using Greek yoghurt, check it out: Roasted Aubergine with Greek Yoghurt

Ingredients

1 aubergine (per person)
2 tsp extra virgin olive oil
2 cloves garlic, crushed
Himalayan salt and black pepper

For the tahini:
4 tbsp tahini paste
2 tbsp water
1 tbsp lemon juice
Pinch Himalayan salt
Pinch garlic salt
1 tsp paprika

Method

Preheat your oven to 180. Wash the aubergine and pat dry with a towel. Slice the aubergine lengthways down the middle. Next, take your knife and make deep criss cross incisions.

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Brush the olive oil over the whole aubergine, both sides, then face them upwards on a baking tray and spread one crushed garlic clove on one half, and one on the other, then add salt and pepper.

Bake for twenty minutes, then turn them over and bake for another twenty minutes. Turn over once more and bake for a further ten minutes. You want to make sure the inside is really soft.

While it’s baking, make the tahini by simply putting all the ingredients (except the paprika) in a bowl and mixing really well. If it’s too thick, add some more water. If it’s too strong, add some more lemon juice.

Once the aubergine halves are ready, remove from the oven, place on a plate and spoon the tahini on top and sprinkle with paprika. Simples!

Enjoy!

Love,
Lauren