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Aubergine and Pomegranate Dip

by Vick Sirotyuk
on 7th December 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This is perfect appetizer served with crackers or pita bread. Silky smooth, light and smoky with a hint of sweetness and tartness from pomegranate seeds. It’s ideal for sharing or just eating with the spoon because it’s so delicious!


Aubergine and Pomegranate Dip

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Ingredients

  • 200 gr aubergine flesh
  • 150 gr silken tofu
  • 30 gr tahini
  • 80 gr pomegranate seeds
  • 1 tsp smoked paprika
  • juice of 1/2 lemon
  • pinch of salt
  • pinch of cayenne
Aubergine and Pomegranate Dip
Prep Time
Serves
1

Instructions

  1. Preheat the grill to maximum heat and roast whole aubergine with the skin on, turning occasionally untill very soft.

     

    This should take about 15 minutes, alternatively, you can roast it on the oven for 35 minutes at 200 degrees, no need to turn.

  2. Leave to cool, then peel off the skin and transfer to the food processor with the rest of the ingredients.

  3. Blend until completely smooth, adjust the seasonings and serve straight away or let all the flavours come together in the fridge (2-3 hours is all you need).

Vick Sirotyuk

My name is Victoria, my model name is Vick. I’m vegetarian and living gluten free lifestyle, I can honestly say that I’m vegan but I just don’t want to put this label on myself. With my job I do travel a lot and in some countries it s much more difficult to get a vegan meal option or vegan cappuccino:) I try to live in the balance with the world around me and most important with myself.


Read more posts by Vick Sirotyuk

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