Asian Aubergine, Peanut and Chili Dip

Think of this as an Asian inspired baba ganoush. Smokey, grilled aubergines are blended with a little homemade chili, peanut, and garlic oil, and finished with a hit of lemon. The resulting moreish dip is loaded with crispy garlic chips, peanut-chili oil, and fresh coriander. Needing just 10 minutes of active prep time, 30 minutes of cook time, and 10 ingredients this dip is a perfectly chic, effortless appetizer option when hosting friends or family for dinner.

Serve this alongside my easy 3 ingredient yogurt flatbreads which come together in under 15 minutes, and can be prepared while the aubergine is charring in the oven.

If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!

Asian Aubergine, Peanut and Chili Dip

Makes roughly 2 cups

 

2 Large Aubergines

2 garlic cloves, peeled (1 1/2 for the oil, 1/2 for the dip)

1/4 cup canola oil

1/4 cup peanuts

1 tbsp chili flakes

1/2 tsp sugar

2 Tbsp Peanut butter

1/4 cup coconut or plain dairy yogurt (optional or replace with a few Tbsp water)

1- 1 1/2 tsp Lemon juice (added to preference)

1 Tbsp Chopped coriander

Salt to taste

 

Method

Heat the oven to grill on the highest heat setting. Place the aubergines under the grill, turning halfway, until blackened and soft.

Thinly slice the garlic.

Add the oil to a pot over medium heat. While the oil heats, add the chili flakes, sugar, peanuts, and a pinch of salt to a ceramic or metal bowl. Add the sliced garlic to the warm oil and fry until brown and crispy. Remove the garlic chips and drain on paper towels. Pour the warm garlic-infused oil over the chili flakes and peanuts. Stir everything together, adding more salt to taste if necessary, then allow to infuse while the aubergine finishes cooking.

Once the aubergine is soft, gooey, and blackened all over remove it from the oven. Peel off the blackened skin and add the flesh to a blender, along with half the chili-peanut oil, peanut butter, a pinch of salt, and 1-1 1/2 tsp lemon juice (add to your preference). Blend the mixture into a fine puree. Once blended, stir in the yogurt, if using, and season with salt to taste.

Spread the aubergine dip over a platter. Garnish with chili-peanut sauce, freshly chopped coriander, and the crispy garlic chips. Serve alongside slices of sourdough or my 3 ingredient yogurt flatbreads.