Spiced Aubergine Dip
Prep time: 5 mins
Cooking time: 45 mins
1 tsp Amboora Signature Ras El Hanout
1 jar Amboora Hearty Tagine Sauce
2 tbsp Greek yoghurt
10g fresh mint, chopped
Salt and pepper
- Preheat the oven to 200C / 180C fan. Slice the aubergines in half and score in a crisscross pattern. Drizzle generously with olive oil (the aubergines will dry out in the oven) and the ras el hanout. Rub with your hands so the aubergines are coated. Add salt and pepper. Bake for around 45 mins until the flesh is soft and slightly charred.
- Remove from the oven and allow to cool. Scoop out the flesh and add to a food processor along with the tagine sauce, Greek yoghurt and seasoning and blend until smooth.
- Spoon into a bowl and top with the chopped mint. Delicious with crudites or crusty bread.