December 3, 2020

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.

Ingredients

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

Instructions

  1. 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.
  2. Season with salt to your taste.
  3. Decorate with fresh pomegranate arils and nigella seeds.

Products used in this Recipe