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Roasted aubergine, burnt rosemary and carob syrup dip

Charred, tender aubergine with crisp edges and silky tahini dip.
Burnt rosemary brings deep, smoky perfume; carob adds a dark sweetness.
Serve it warm with lemon-bright zing and a spoonful of pure comfort.

side dish ⏱ 40 min 420 kcal / portion 30.0 g carbs / portion (estimated) vegetarian sesame 🔗 Original source

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Roasted aubergine, burnt rosemary and carob syrup dip
v4 · rb0e705f985 20260727Z1751 4 pieces aubergine 130 ml olive oil 1½ tbsp tahini fine sea salt to taste 🔥 preheat the oven to 230°C 🔪 peel half of each aubergine in alternating strips and cut into 2cm slices 🔪 ⏱ 10 min mix the aubergine with salt and drain 🌀 pat the aubergine dry and toss with olive oil 🔥 ⏱ 15 min roast the aubergine 🔥 scatter garlic cloves and whole rosemary sprigs over the tray and roast for 15 more minutes ⏳ cool the roasted aubergine and garlic 🔪 pick rosemary leaves, place in a bowl with aubergine, peel and lightly mash garlic, then add parsley, carob syrup, lemon juice, and 1/2 teaspoon salt and mix gently 🍽 drizzle tahini, remaining carob syrup, remaining parsley, and olive oil over the aubergine dip to serve Roasted Aubergine Dip 🎉 3 pieces garlic clove 10 g rosemary sprig 15 g parsley 2 tbsp carob syrup 2 tsp lemon juice olive oil garlic clove, rosemary sprig parsley, carob syrup, lemon juice fine sea salt tahini
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Preparation steps

  1. preheat the oven to 230°C
  2. peel half of each aubergine in alternating strips and cut into 2cm slices
  3. mix the aubergine with salt and drain for 10 minutes
  4. pat the aubergine dry and toss with olive oil
  5. roast the aubergine for 15 minutes
  6. scatter garlic cloves and whole rosemary sprigs over the tray and roast for 15 more minutes
  7. cool the roasted aubergine and garlic
  8. pick rosemary leaves, place in a bowl with aubergine, peel and lightly mash garlic, then add parsley, carob syrup, lemon juice, and 1/2 teaspoon salt and mix gently
  9. drizzle tahini, remaining carob syrup, remaining parsley, and olive oil over the aubergine dip to serve

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