Méthode
- 10 mn
- 30 mn
- 8
- Difficulté :
- Preheat the oven grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. This will take between 20 - 30 minutes.
- When cool, peel off the skin of the aubergines. Then leave the aubergine flesh in a colander for 15 minutes to drain off any excess liquid.
- Attach the MQ 30 chopper accessory to a suitable hand blender and chop the garlic– chopping was never so easy!
- Add the aubergine flesh, lemon juice, two spoons of sesame seeds, cumin, pepper and yogurt. Due to the variable one-hand speed wheel, you can adjust the speed with only your thumb. Blend to a thick purée.
- Transfer the mixture to a bowl, drizzle with oil and sprinkle with remaining sesame seeds to serve.
This is a versatile dip that’s good for any occasion. It’s also a great introduction to aubergines for fussy eaters.
