This one of my favourite dips, mainly because I just love Smokey aubergines. It’s so easy to make and tastes far superior to shop brought. I added toasted cumin seeds for added smokiness. And it’s not shown on this image bit crunchy toasted walnuts are also a winning combination. The pop of sweet pomegranate jewels adds a delicious sweet freshness. And chopped herbs to garnish finish this off, I used coriander but mint is a winner too.
2 tbsp. tahini
1 tbsp. cumin seeds
1 garlic clove
Juice half a lemon
3 tbsp. plant yogurt, I used coconut
Salt and pepper to season
Herbs such as flat leaf parsley, coriander or mint
Chopped toasted walnuts
Drizzle of extra virgin olive oil.
Pre heat the oven to 200°C
Place the aubergines on a baking tray in the hot oven. Let the cook through and the skins go dark. This can be done on a BBQ in summer months, or wrapped in foil and placed on hot coals.
It should take about 20-30minutes. Test with a knife, it need to glide right through, the centre needs to be very soft.
When they are done remove from the oven and allow to cool enough to handle.
Cut of the tip either the staff and carefully peel off the skin, it should come away from the flesh very easily. And you will be left with whole peeled aubergine.
Place the aubergines in a bowl and with a fork, gently pull the flesh into pieces. In another bowl combine the tahini, yogurt, garlic, lemon juice and salt and pepper.
In a dry frying pan add the cumin seeds and toast gently to release the flavours. Add them to the aubergines.
Combine the tahini sauce with the aubergines, check for seasoning and serve in bowls topped with fresh herbs pomegranate seeds, toasted walnuts and a drizzle of olive oil.
Serve as a side dish or a dip with hot pita.