Ingredients
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1 kg of Aubergine/Eggplant
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120 g of Pine nuts
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2 cloves of Garlic
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4 tbsp. of Extra Virgin olive oil
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to taste Salt
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to taste Lemon juice
Directions
This dip is super smooth and creamy, made from roasted eggplants. It has a texture similar to Baba ganoush, but the addition of ground pine nuts adds a lovely sweetness and a buttery taste. I definitely recommend giving it a try!
Bon Appétit!
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Steps
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1
Done
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Cook the eggplants in the oven or on the grill until they are fully tender. It's crucial for the dip that the eggplant pulp is very soft. I typically roast them for about 1 hour at 220 degrees Celsius. |
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2
Done
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While the eggplants are draining, grind the pine nuts into a smooth paste. A food processor works great for this, but if the mixture isn't perfectly smooth, you can use a mortar and pestle to achieve the desired consistency. It's crucial to get a uniform paste! This step is key, as we want that paste to be nice and uniform! |
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3
Done
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Combine the drained eggplant pulp and garlic in the food processor and blend until smooth. Next, add the pine nut paste, salt, and lemon juice, blending until you achieve a light, creamy consistency. Finally, with the food processor running, slowly drizzle in the olive oil—starting with just a drop and then moving to a steady stream. This will create a wonderfully airy cream. Taste and adjust the seasoning if needed. Chill it in the fridge for a few hours. Your dip is now ready! Bon Appétit! |
