Quick Aubergine and Garlic Dip

A lovely dip with chopped vegetables or chips as a weekend treat.


Oven 200c


  • 2tbsp oil


  • 2 aubergines, cut into cubes


  • 1 garlic clove, sliced


  • 5tbsp tomato puree


  • 1tsp paprika


  • 1/2tsp ground coriander


  • 1/2tsp cinnamon


  • 1tbsp tahini


  • Seasoning


  1. Heat the oil in a frying pan, cook the aubergine until golden brown, add the garlic , tomato and spices and cook for a further 3minutes.
  2. Transfer into a blender and blitz. Stir in the tahini and season. Eat warm or keep in the fridge for later.

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