Aubergines are an obsession of mine. I just love that unctuously soft flesh and especially the rich dips that can be made from it. Forgive the ‘smoked’ shortcut. I don’t have the patience to hover over a flame for 20 minutes, so have popped a little smoked paprika in, which goes some way to giving the dip that requisite flavour. Well, we all have our kitchen limitations, don’t we?
oil, for greasing
1 garlic clove
½ teaspoon sea salt
30ml extra virgin olive oil, plus
extra for drizzling
juice of 1 lemon
1/4 teaspoon smoked paprika
30g fresh flat-leaf parsley, roughly
chopped, plus extra to garnish
salt and freshly ground
toasted sesame seeds, to garnish
1 Preheat the oven to 180˚C/gas mark 4. Oil a baking sheet.
2 Slice the aubergines lengthways and place them on the baking sheet. Bake
for 30–40 minutes until the flesh is soft, turning them over halfway through.
3 Cover and cool completely before scooping out the flesh. Chop thoroughly
with a knife and then mash with a fork, ensuring there are no lumps.
4 Pound the garlic and sea salt together using a pestle and mortar.
5 Place the aubergine flesh in a bowl along with the crushed garlic, extra
virgin olive oil, lemon juice and smoked paprika. Mix thoroughly before
stirring in the tahini and parsley.
6 Season to taste and serve topped with a generous drizzle of extra virgin oil,
a little more parsley and a sprinkling of toasted sesame seeds. This is lovely
served with crispbreads, pitta, crudités or as a spread in sandwiches.
You can find this recipe and more in Keep it Vegan by Áine Carlin. Published by Kyle Books, priced from €22.55. Photography by Ali Allen.