Air Fryer Babaganoush (Smokey Aubergine Dip)
A smoky and delicious vegan eggplant/aubergine dip that's perfect for scooping onto crackers or crudites or smooshing onto a sandwich
Servings: 8 people
Calories: 53kcal
Ingredients
- 2 large Eggplants (Aubergines)
- 2 tablespoon tahini
- 2 clove garlic
- 30 ml lemon juice
- 2 teaspoon parsley optional
- salt to taste
- 1 teaspoon olive oil OPTIONAL to serve.
Instructions
- Preheat your air fryer to 200°C/400°F. While it's heating up, prepare the eggplants by pricking them all over with a fork. This helps prevent them from bursting while cooking.2 large Eggplants
- Place the eggplants in the air fryer basket and cook for 30-35 minutes, or until the skin is charred and the flesh is soft and tender.
- Let them cool for a bit, then remove the charred skin and keep the soft inners.
- Blend the eggplant insides with all the rest of the ingredients until smooth and delicious.2 tbsp tahini, 2 clove garlic, 30 ml lemon juice, 2 tsp parsley, salt to taste
- Serve drizzled with olive oil & extra herbs plus plenty of bread or crudites to scoop up the dip.1 tsp olive oil
Notes
Alternative Cooking Methods
If you don't have an air fryer, you can choose to use these other methods to roast the eggplant/aubergine.
- BBQ or Pizza Oven: Simply pop on the BBQ or in your pizza oven and roast all over until blackened and soft. Time will vary according to how hot the BBQ or Pizza oven.
- Broiler or Grill: Use your broiler (grill function) to roast the eggplant. Turn so it gets charred all over. This can take between 25-30 minutes depending on your broiler.
- In the oven: To roast the eggplant in the oven, put on 200C and roast for around one hour, or until charred on the outside and soft in the middle.
Nutrition
Calories: 53kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 287mg | Fiber: 4g | Sugar: 4g | Vitamin A: 31IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 0.4mg