A yummy, go-to dip for dinner parties to go perfectly with vegetable crudités. Legend has it that this famous Middle Eastern appetiser was invented by the ladies of the Sultan’s harem, who vied with one another to win his favour!
Nutrition nuggets: Aubergines are a great source of vitamins B1 and B6, as well as dietary fibre and potassium. Their purple colour comes from the antioxidant nasunin, which has shown to stimulate healthy brain function and help manage type 2 diabetes.
- Preheat the oven to 190C. Slit the skins of the aubergines, place on a baking sheet and bake in the oven for 30-40 minutes until the skins begin to split.
- Place the aubergines on a chopping board and cool slightly. Carefully peel away the skins from the aubergines.
- Place the aubergine flesh in a blender or food processor. Add the garlic, tahini paste, lemon juice, and paprika as well as salt and pepper.
- Process to a smooth paste, adding about 1-2 tbsp water if the paste is too thick.
- Spoon into a dish. Garnish with extra paprika, chopped kale, a drizzle of olive oil, and olives.
- Serve with vegetable crudités