Servings: 2 people
Time : 25-30min
Ingredients
- 1 medium size aubergine
- 1 medium size red pepper
- 2 garlic cloves
- 3 tbsp pure tahini
- Handful of fresh parsley
- 3/4 tsp cayenne pepper ( or 1 tsp paprika )
- 1/2 lemon juice
- Salt to taste
For garnish
- 1/2 tsp sesame seeds
- 1/3 tsp chili flakes
- 1/2 tsp tahini paste
Method
- Preheat the oven at 200C or 400 F for approx 30-34 min until the skin looks charred. Also roast at the same time the aubergine. Aubergine May take less time approx 20 min to roast. Make sure to line the baking tray with a parchment paper to avoid cleaning and water drips from the veggies.
- Place the veggies in a bowl and cover with a lid for 5 min until cooked. This also helps to loosen the skin and you can remove the skin easily.
- Now blend all the ingredients in a food processor or a blender for 2 minutes or until well mixed. Do not make it pasty. Transfer to a bowl, squeeze lemon juice, garnish with tahini , sesame seeds and chilli flakes. Done!
- Enjoy this dip on anything- crackers, wraps , parathas, in a Buddha bowl.
Disclaimer: Always consult your GP/PHYSICIANS. This article is no way giving you any medical recommendations or asking you to override your doctor’s advice. Nurture Yourself is not responsible for any health issues you may have or develop in future.