Babaganush Dip with Multigrain Chips

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

Featured Product

Mission Multigrain Chips 170g

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Instructions

• Step 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.

• Step 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.

• Step 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.

• Step 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