Aubergine and Sun-Blushed Tomato Dip
This aubergine and sun-blushed tomato dip is a creamy, flavourful spread that’s perfect with crusty bread, crackers or fresh crudités. Roasted aubergine gives it a silky texture, while the sun-blushed tomatoes add a sweet, tangy depth. Lightly spiced with cumin, coriander and smoked paprika, this dip can be made mild or given a little kick with cayenne. It’s naturally vegan, gluten-free and healthy. It can be prepared ahead of time for an easy snack or starter.
Ingredients
Method
- Preheat the oven or air fryer and roast the aubergine until soft. Let it cool, then scoop out the flesh into a blender. (You can do this step ahead and store the aubergine in the fridge.)
- Add the garlic, cumin, coriander, smoked paprika, lemon juice, sun-blushed tomatoes, and a spoonful of the preserved oil to the blender.
- Blend until smooth, then add the fresh coriander, salt, and pepper. Pulse a few times more to leave a slightly textured cream.
- Let the dip rest for 10 minutes before serving to allow the flavours to meld.
- Serve with fresh crudités, toast, flatbread or as a spread for sandwiches.