Salsa di Babaganoush

Ingredients (4 servings):

• 600 g Aviko Grip ’n Dip
• 2 eggplants
• 2 tbsp sesame paste
• 1 lemon
• 2 cloves of garlic
• 100 ml olive oil
• 1 tbsp sesame seed (preferably black)
• Pepper and salt

Method

Preparation time: 10 minutes

• Cut the eggplant lengthwise and slice the flesh of the eggplant.
• Drizzle with olive oil and bake in a preheated oven at 180 ºC for about 30 minutes.
• Let the eggplant cool and scoop out the flesh with a tablespoon. Mash this in a bowl with a fork.
• Finely chop the garlic and add to the mash.
• Add the sesame paste, squeeze the juice of one lemon into the dip.
• Mix until smooth and season with salt and pepper.
• Serve in a bowl and sprinkle the sesame seeds on top.
• Prepare the fries according to the instructions on the package and serve with the dip.
 

Tip: For a fresh accent, add some finely chopped fresh mint.