Asian Aubergine, Peanut and Chili Dip
Smoky, garlicky, creamy… this recipe is Asian-meets-Mediterranean cuisine in all the right places! A touch of heat from the chili and some lemon zing adds the perfect finish to this delightful fusion dip.
Think of this as an Asian inspired baba ganoush. Smokey, grilled aubergines are blended with a little homemade chili, peanut, and garlic oil, and finished with a hit of lemon. The resulting moreish dip is loaded with crispy garlic chips, peanut-chili oil, and fresh coriander.
Needing just 10 minutes of active prep time, 30 minutes of cook time, and 10 ingredients this dip is a perfectly chic, effortless appetizer option when hosting friends or family for dinner.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. To view our recipe video on Instagram click here. Happy cooking!
Frequently Asked Questions
Can I make this gluten-free?
This dish is gluten free! Enjoy!
Can I make this vegan?
Absolutely! Just make sure to use a plant-based yoghurt or water in your dip instead of a dairy-based yoghurt.
Asian Aubergine, Peanut and Chili Dip
- Total Time: 40 Minutes
- Yield: 2 Cups
- Diet: Vegetarian
Description
Serve this alongside my easy 3 ingredient yoghurt flatbreads which come together in under 15 minutes, and can be prepared while the aubergine is charring in the oven.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo on Instagram so we can see what you come up with. Happy cooking!
Makes roughly 2 cups
Ingredients
- 2 Large aubergines
- 2 garlic cloves, peeled (1 1/2 for the oil, 1/2 for the dip)
- 1/4 cup canola oil
- 1/4 cup peanuts
- 1 tbsp chili flakes
- 1/2 tsp sugar
- 2 Tbsp peanut butter
- 1/4 cup coconut or plain dairy yogurt (optional or replace with a few Tbsp water)
- 1– 1 1/2 tsp lemon juice (added to preference)
- 1 Tbsp chopped coriander
- Salt to taste
Instructions
- Heat the oven to grill on the highest heat setting. Place the aubergines under the grill, turning halfway, until blackened and soft.
- Thinly slice the garlic.
- Add the oil to a pot over medium heat. While the oil heats, add the chili flakes, sugar, peanuts, and a pinch of salt to a ceramic or metal bowl.
- Add the sliced garlic to the warm oil and fry until brown and crispy. Remove the garlic chips and drain them on paper towels.
- Pour the warm garlic-infused oil over the chili flakes and peanuts. Stir everything together, adding more salt to taste if necessary, then allow to infuse while the aubergine finishes cooking.
- Once the aubergine is soft, gooey, and blackened all over remove it from the oven. Peel off the blackened skin and add the flesh to a blender, along with half the chili-peanut oil, peanut butter, a pinch of salt, and 1-1 1/2 tsp lemon juice (add to your preference).
- Blend the mixture into a fine puree. Once blended, stir in the yogurt, if using, and season with salt to taste.
- Spread the aubergine dip over a platter. Garnish with chili-peanut sauce, freshly chopped coriander, and the crispy garlic chips. Serve alongside slices of sourdough or my 3 ingredient yogurt flatbreads
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Vegetarian
- Method: Bake/Grill
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1
- Calories: 632.85kcal
- Sugar: 26.23g
- Sodium: 482.52mg
- Fat: 48.33g
- Saturated Fat: 6.64g
- Unsaturated Fat: 39.13g
- Trans Fat: 0.12g
- Carbohydrates: 45.65g
- Fiber: 19.7g
- Protein: 15g
- Cholesterol: 0mg
