Roasted aubergine, burnt rosemary and carob syrup dip

side dish · ⏱ 40 min · 4 portions · 30.0 g carbs / portion · vegetarian · allergens: sesame

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
http://flowcooking.food/en-us/recipe/474/roasted-aubergine-burnt-rosemary-and-carob-syrup-dip/