Ili Sulaiman

Babaganush Dip with Multigrain Chips



Ingredients & Instructions


  • 1 bag of Mission Multigrain Tortilla Chips (170 gm)

  • 3 large Aubergines, sliced in half horizontally

  • ½ cup Olive Oil

  • 2 cloves Garlic, peeled

  • 1 Chili Padi

  • 1 tsp Salt

  • ½ tsp Sugar

  • A handful of Mint Leaves

  • Juice of ½ Lemon

  • A few pinch of Sesame Seeds for garnishing

  • Some chopped Mint Leaves for garnishing

  • A drizzle of Olive Oil

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  • Step 1

    Place the aubergine on a grill pan on medium heat with skin facing downwards, cook until skin blackens and aubergine is soft and tender for approximately 10 - 15 minutes.

  • Step 2

    Remove aubergines and place in a heat resistant bowl. Cover with cling film and let it steam and cool so it will be easier to remove blackened skin.

  • Step 3

    Once the skin of the aubergine is removed, chop it up and place it all in a food processor along with olive oil, garlic, chili padi, salt, sugar, mint and lemon juice and blend into a paste.

  • Step 4

    To serve, place dip in a tiffin bowl, garnish with sesame seed, some mint leaves and olive oil. Serve babaganush dip with Mission Multigrain Tortilla Chips

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