Smooth, creamy and silky yet light and healthy, this full flavoured, vegan moreish smokey dip is loaded with aubergine, tahini and roast garlic and finished with olive oil, pine nuts and coriander.
Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan oven 200°C/220°C/425°F/Gas 7.
First cook the aubergine and garlic: slice the top quarter off a whole bulb of garlic. Put in the centre of a piece of foil.
Loosely gather the foil around the garlic, pour over 1 teaspoon of olive oil and season with salt and pepper. Seal the foil around the top of the garlic.
Slice the aubergines in half lengthwise.
Rub the cut side of each half of aubergine with 1 teaspoon olive oil. Sprinkle with salt and pepper.
Place cut side down on a baking tray lined with baking parchment. Add the garlic in foil and cook in a preheated oven for 35 minutes.
After 35 minutes, remove the garlic from the oven and turn the oven up to Fan oven 250°C/270°C/550°F/Gas 12. Cook for a further 10 minutes.
Take out of the oven and leave to cool. The cut side should look dark and charred.
Add remaining ingredients and finish the dip: scoop all the aubergine flesh from the charred skin, including the charred cut side but not the skin.
Squeeze confit cloves out of the bulb.
Place the aubergine, garlic confit and all remaining ingredients into the food processor.
Blitz until smooth or desired consistency. Taste and adjust seasoning if necessary.
Serve: garnish with your choice of garnishes and serve with pitta bread and sticks of vegetables.
Equipment: