All throughout the Summer months, our family home in the South of France sees friends & family come & go. Lots of laughs, great company & delicious food all around is what makes these moments so special. And of course, let us not forget, one essential ingredient, that truly makes it feel like Summer: the famous French apéritif!

I like mixing it up & trying new recipes & flavours combinations, to keep things fun & fresh, but we all know a good classic dip is where it’s at! They’re quick & easy to make & work like a charm every time! Smoky Aubergine Dip, Roasted Red Pepper Dip & Chickpea Hummus are my go-to trio when looking to impress my guests.

Smooth, silky & smoky, this Smoky Aubergine Dip is sure to get you dipping-in for seconds (& thirds, fourths… I mean who’s counting anyway?) Enjoy!

- Vegan Recipe -

SMOKY AUBERGINE DIP

2 aubergines

80g of tahini (sesame paste)

1 clove of garlic, peeled

Juice of ½ lemon

1 teaspoon of cumin

Fleur de sel

Freshly grated pepper

Preheat the oven to 240°C. 

Wash the aubergines and place them on a baking tray lined with parchment paper.

Roast in the oven for 30 minutes, flipping halfway, until slightly blackened on each side.

Remove from the oven and place the aubergines into a bowl. Place the bowl into cold water to cool quickly.

Peel the aubergines with your hands and discard the skins.

Roughly chop the aubergines and add them to a mixer.

Add the tahini, garlic, lemon juice and cumin to the mixer. Mix on high for a couple of minutes, or until mostly smooth.

Season with salt and pepper and blend again until the mixture is completely smooth.

Reserve in the fridge for 30 minutes or until ready to serve.

YOU MIGHT ALSO LIKE…