SMOKED AUBERGINE BABAGANOUSH
Aubergine flesh, when smoked, makes the base for the tastiest of the small meze plates.
Using our smoked aubergine meze dip, you can make a quick babaganoush just a few spoonfuls of tahini, a drizzle of lemon and a hint of chilli flakes for a spicy twist.
1 jar Odysea Aubergine Meze
3 tablespoons tahini paste
1/2 a medium lemon for its juice
1 teaspoon of crushed chilli flakes
2 small cloves of garlic crushed
a drizzle of Greek extra virgin olive oil
Optional to serve: Pomegranate arils & nigella seeds
- Pop open the Odysea smoked aubergine jar and stir in the tahini, lemon juice, a drizzle of olive oil, crashed garlic cloves and the chilli flakes.
- Season with salt to your taste.
- Decorate with fresh pomegranate arils and nigella seeds.