2 medium brinjals
1/3 cup tahini
1/4 cup freshly squeezed lime juice
3 tsps fresh finely minced garlic
1/2 tsp cumin
1/2 tsp Himalayan salt
80ml olive oil plus a little to drizzle


Place the brinjals in an oven proof dish, prick them with a fork all over and bake them on 190° C for at least one hour until they are cooked through and soft. When the brinjals are cool enough to handle, cut them in half and scrape the flesh out placing it in the food processor with the sharp blade. Add the remaining ingredients and process until well combined. Transfer to a glass bowl and drizzle with a little olive oil. Store the dip in an airtight container in the fridge.

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