Dips and sauce · Share with friends · vegan

Cream of Tomato Aubergine Dip (Vegan)

Creamy without cream

Eat as you like

Flavours: garlic clove, red chilli, 1 tsp tahini, ½ tbsp tom puree, S/P

Bulk: 1 medium sized aubergine

Jazzy: top with a few fresh basil leaves

Great with: crackers or any kind of dipping device!

Store: keep covered in the fridge for a few days

Lets cook: Cut the top end off the aubergine and bake in the oven at 200oC for around 30 minutes. It should go wrinkly and be soft when poked. Remove, cut open and allow to cool for 10 minutes. Then cut up into smaller pieces, place in a blender along with crushed garlic, red chilli to taste, tahini, tom puree and S/P. Blend until desired smoothness. I like some bits of skin still intact. Then scoop into a bowl and serve however you like  cutefacenobackground


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