Babaganush Dip with Multigrain Chips

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You can also pop the aubergines in the over al 200°C for about 15 minutes until they become soft and tender.

Note that the flavour won´t be smoky so it´s best to cook the aubergines on an open fire

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  • 4 Pax

Ingredients

  • 1 bag of Mission Multigrain Tortilla Chips (170 gm)
  • 3 large Aubergines, sliced in half horizontally
  • ½ cup Olive Oil
  • 2 cloves Garlic, peeled
  • 1 Chili Padi
  • 1 tsp Salt
  • ½ tsp Sugar
  • A handful of Mint Leaves
  • Juice of ½ Lemon
  • A few pinch of Sesame Seeds for garnishing
  • Some chopped Mint Leaves for garnishing
  • A drizzle of Olive Oil

Instructions

 

  1. Place the aubergine on a grill pan on medium heat with skin facing downwards, cook until skin blackens and aubergine is soft and tender for approximately 10 - 15 minutes.
  2. Remove aubergines and place in a heat resistant bowl. Cover with cling film and let it steam and cool so it will be easier to remove blackened skin.
  3. Once the skin of the aubergine is removed, chop it up and place it all in a food processor along with olive oil, garlic, chili padi, salt, sugar, mint and lemon juice and blend into a paste.
  4. To serve, place dip in a tiffin bowl, garnish with sesame seed, some mint leaves and olive oil. Serve babaganush dip with Mission Multigrain Tortilla Chips

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Babaganush Dip with Multigrain Chips

You can also pop the aubergines in the over al 200°C for about 15 minutes until they become soft and tender.

Note that the flavour won´t be smoky so it´s best to cook the aubergines on an open fire

 Preparation Time: Total time: Serves 4 Pax Ingredients: 1 bag of Mission Multigrain Tortilla Chips (170 gm) 3 large Aubergines, sliced in half horizontally ½ cup Olive Oil 2 cloves Garlic, peeled 1 Chili Padi 1 tsp Salt ½ tsp Sugar A handful of Mint Leaves Juice of ½ Lemon A few pinch of Sesame Seeds for garnishing Some chopped Mint Leaves for garnishing A drizzle of Olive Oil Instructions:

 

  1. Place the aubergine on a grill pan on medium heat with skin facing downwards, cook until skin blackens and aubergine is soft and tender for approximately 10 - 15 minutes.
  2. Remove aubergines and place in a heat resistant bowl. Cover with cling film and let it steam and cool so it will be easier to remove blackened skin.
  3. Once the skin of the aubergine is removed, chop it up and place it all in a food processor along with olive oil, garlic, chili padi, salt, sugar, mint and lemon juice and blend into a paste.
  4. To serve, place dip in a tiffin bowl, garnish with sesame seed, some mint leaves and olive oil. Serve babaganush dip with Mission Multigrain Tortilla Chips
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