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Smoky Aubergine Spread

Smoky Aubergine Spread

I am a big fan of aubergine, not only because it is heart healthy, but it carries flavour beautifully. Do watch the video that demonstrates how to lock in the smoky flavour.

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You Will Need:

  • 2 medium aubergines
  • 1 clove garlic, crushed
  • ½ cup (125 ml) plain full cream yoghurt
  • 1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 1 T (15 ml) tahini (sesame paste)
  • 1 T (15 ml) fresh lemon juice
  • 1 T (15 ml) olive oil
  • 2 medium aubergines
  • 1 clove garlic, crushed
  • ½ cup (125 ml) plain full cream yoghurt
  • 1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 1 T (15 ml) tahini (sesame paste)
  • 1 T (15 ml) fresh lemon juice
  • 1 T (15 ml) olive oil

Method:

Pierce the skin of the aubergines all over with a fork.

You can either char the aubergines under a grill, on the braai fire, or on a gas stove until the aubergines are well charred on the outside. (The braai fire gives the best smoky result.)

Preheat the airfryer to 200 °C.

Place the charred aubergines in the basket and cook for 30 minutes until soft on the inside.

Cut in half lengthways.

Scoop out the soft flesh.

Finely chop the aubergine flesh and transfer to a mixing bowl.

Add all the other ingredients and mix well.

Serve cold or at room temperature.

Serve as a spread or a dip.

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Smoky Aubergine Spread

I am a big fan of aubergine, not only because it is heart healthy, but it carries flavour beautifully. Do watch the video that demonstrates how to lock in the smoky flavour.

Smoky Aubergine Spread

You Will Need:

  • 2 medium aubergines
  • 1 clove garlic, crushed
  • ½ cup (125 ml) plain full cream yoghurt
  • 1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
  • 1 T (15 ml) tahini (sesame paste)
  • 1 T (15 ml) fresh lemon juice
  • 1 T (15 ml) olive oil

Method:

Pierce the skin of the aubergines all over with a fork.

You can either char the aubergines under a grill, on the braai fire, or on a gas stove until the aubergines are well charred on the outside. (The braai fire gives the best smoky result.)

Preheat the airfryer to 200 °C.

Place the charred aubergines in the basket and cook for 30 minutes until soft on the inside.

Cut in half lengthways.

Scoop out the soft flesh.

Finely chop the aubergine flesh and transfer to a mixing bowl.

Add all the other ingredients and mix well.

Serve cold or at room temperature.

Serve as a spread or a dip.

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