This is perfect appetizer served with crackers or pita bread. Silky smooth, light and smoky with a hint of sweetness and tartness from pomegranate seeds. It’s ideal for sharing or just eating with the spoon because it’s so delicious!
Aubergine and Pomegranate Dip
- 200 gr aubergine flesh
- 150 gr silken tofu
- 30 gr tahini
- 80 gr pomegranate seeds
- 1 tsp smoked paprika
- juice of 1/2 lemon
- pinch of salt
- pinch of cayenne
Preheat the grill to maximum heat and roast whole aubergine with the skin on, turning occasionally untill very soft.
This should take about 15 minutes, alternatively, you can roast it on the oven for 35 minutes at 200 degrees, no need to turn.
Leave to cool, then peel off the skin and transfer to the food processor with the rest of the ingredients.
Blend until completely smooth, adjust the seasonings and serve straight away or let all the flavours come together in the fridge (2-3 hours is all you need).