Oven aubergine dip with prosciutto
A creamy roasted aubergine dip with Greek yogurt, tahini, and a touch of soy sauce, topped with crispy prosciutto and red chili. Perfect as a small bite or borrelhap.
What you need
How Maurice does it
- 1
Preheat the oven to 200°C (400°F). Prick the aubergines with a fork and roast them whole for about 45 minutes, until soft and collapsed.
- 2
While the aubergines roast, finely chop the garlic and set aside. Slice the prosciutto into strips.
- 3
Remove the aubergines from the oven and let them cool slightly. Cut them in half lengthwise and scoop the flesh into a measuring cup or bowl.
- 4
Add the lemon juice, olive oil, chopped garlic, and fresh thyme to the aubergine flesh.
- 5
Spoon in the Greek yogurt and blend with an immersion blender until smooth.
- 6
Add the tahini, sesame oil, and soy sauce. Blend again until fully incorporated. Season with salt and pepper to taste.
- 7
Transfer the dip to a serving dish. Top with dollops of extra yogurt (optional), arrange the prosciutto slices, and scatter over the sliced red chili.
- 8
Finish with a grind of black pepper and a drizzle of olive oil. Serve with toasted bread for dipping.
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