ROASTED AUBERGINE DIP & REGAÑAS - Brindisa Spanish Foods

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ROASTED AUBERGINE DIP & REGAÑAS

This smoky dip made with roasted aubergine, tahini, garlic, lemon juice, and paprika is bursting with flavour. Perfect with our new Regañas Olive Oil Crackers.
READY IN

30 mins (plus 1 hour cooling time)

COOKING TIME

20 mins

PREP TIME

10 mins

SERVES

Serves 4 as a starter

ingredients

  • 1 packed of paprika crackers
IN STOCK
  • 2 large aubergines
  • Juice of 1 lemon
  • ½ tsp sweet paprika
OUT OF STOCK
  • 1 garlic clove
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2-3 tbsp tahini
  • 2 tbsp extra virgin olive oil
IN STOCK
  • 2 tbsp chopped flat-leaf parsley

Method:

  1. Pierce the aubergines to prevent them from bursting then cook them over a gas hob (right on top of the flame, but surround the rings with tinfoil) (or on a barbecue or under the grill), turning frequently until very soft, charred and collapsed. Allow to cool in a colander, discarding the liquid.
  2. Slit the aubergines lengthways and scoop out the flesh, discarding the skins. Place the flesh in a colander and leave to drain for 30 minutes.
  3. Add half of the lemon juice, the crushed garlic, sweet paprika, ground cumin and coriander and tahini to the aubergine and mash together well.
  4. Add a drizzle of extra virgin olive oil and season to taste.
  5. Spoon the aubergine dip into a serving dish, drizzle with extra olive oil, sprinkle over the chopped herbs and add a dusting of sweet paprika. Serve with the paprika crackers.

ingredients

  • 1 packed of paprika crackers
(each)
IN STOCK
  • 2 large aubergines
  • Juice of 1 lemon
  • ½ tsp sweet paprika
OUT OF STOCK
  • 1 garlic clove
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 2-3 tbsp tahini
  • 2 tbsp extra virgin olive oil
IN STOCK
  • 2 tbsp chopped flat-leaf parsley

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