This is my creamy version of babaganoush. The sun is coming out and I am having loads of friends round for lunch in the coming weeks. This is a great dip either as a starter or even done on the bbq for that extra smoky flavoured aubergines. Dip this with toasted flatbreads but equally, you can put this in a pitta for a lunch on the go. I have made this recipe with a helping hand from @coconutcollab.
2 tbsps olive oil
3 tbsps Coconut yoghurt
1 lemon juiced
2 minced garlic cloves
3 tbsps tahini
1 tsp cumin
50g pomegranate seeds
2 tbsp chopped parsley
Extra yoghurt to serve
Half a block of tofu cubed
Half a can of chickpeas drained
1 tbsp of sesame oil
1 tbsp maple syrup
Preheat the oven to 200C.
Slice the aubergines in half, drizzle over olive oil and roast in the oven for 40 minutes flesh side down and skin side up.
While this is cooking heat the sesame oil and maple and add the chickpeas and tofu to a pan and fry for 10 minutes with salt.
When the aubergine is ready and cool remove the fresh and discard the skin.
Place the flesh in a mesh drainer and allow to drain then place the aubergine in a bowl and add the lemon, tahini, yoghurt, garlic and salt. Then mix together until a creamy mixture and plate up.
Add the tofu and chickpea, top with pomegranates and parsley and drizzle yoghurt on top and mop up with flatbreads and/or crudites.