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Roasted aubergine dip with celery

Roasted aubergine blended with lemon and garlic, served with celery sticks.

  • 50 min
  • 1 serving
  • Vegan
  • Middle Eastern cuisine
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Roasted aubergine dip with celery

Per serving

Calories
128 kcal
Protein
4.3 g
Carbohydrates
15.8 g
Fat
6.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Eggplant200 g
  • Tahini12 g
  • Lemon juice5 g
  • Celery1
  • Garlicto taste
  • Saltto taste

Contains: sesame, celery,

In season: July – September

Method

  1. Heat the oven to 220 °C (conventional).
  2. Wash and dry the aubergine and prick it all over with a fork so it doesn't burst in the oven.
  3. Put it whole on a baking tray lined with baking paper and roast for about 35 minutes, turning it halfway, until the skin is wrinkled and the flesh feels soft.
  4. Meanwhile wash the celery, pull off the toughest strings and cut it into sticks about 8 cm long.
  5. Let the aubergine cool for a few minutes, split it open and scoop out the flesh with a spoon, discarding the skin.
  6. Blend the flesh with the tahini, lemon juice and a very small piece of garlic and a pinch of salt until creamy, and serve with the celery.

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