Aubergine dip with almonds

Aubergine dip with almonds
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  • Complexity: easy


  • 3 large aubergines
  • 2 garlic cloves, chopped
  • 2 cups almonds, chopped
  • 100g grated hard yellow cheese (kefalograviera or similar)
  • a pinch of sugar
  • 1-2 spicy peppers, chopped
  • salt and pepper
  • a little basil, chopped
  • olive oil
  • vinegar


    1. In a nonstick pan, grill the aubergines, turning them frequently. Remove the skin from the aubergines and place them in a sieve to drain. Leave some pieces of charred skin on the aubergines, to give the dip a smoky taste. Mash the aubergines in a blender. 

    2. Add the garlic, 1 1/2 cup almods, cheese, sugar, salt and pepper, and blend again. 

    3. Place the mixture in a bowl, add the olive oil, vinegar, peppers, and basil. Mix and place in the fridge. 

    4. Serve, sprinkling the rest of the almonds on top.