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Aubergine-soy sauce dip with garlic
Naturally Brewed Soy Sauce
Marinades, Dressings & Dips
Vegetables
Vegetarian kitchen
Vegan recipes
Christmas season
Total time
60 mins
Preparation time:
60 mins
Nutrition facts (per portion):
446 kJ / 106 kcal
Fat:
7.5 g
Protein:
2.5 g
Carbohydrates:
6.6 g
Ingredients for 4 portion(s)
- 1 garlic bulb
- 1 Aubergine
- 3 tbsp olive oil
- 4 tbsp Kikkoman naturally brewed soy sauce
- Juice of half a lime
- 2 tbsp smooth, chopped parsley
- Freshly ground black pepper
- ½ tsp chili flakes
Preparation
- Preheat oven to 220°C/200°C fan. Halve garlic bulb horizontally. Wash the aubergine, cut off the ends and halve lengthwise. Put the garlic and aubergine cut surface upwards on a baking tray covered with baking paper, cut slashes diagonally several times into the aubergine, spread thinly with 1 tbsp olive oil and bake in the oven for approx. 30-40 minutes. Remove garlic and aubergine and allow to cool.
- Press the garlic flesh out of the papery skin. Remove the soft aubergine pulp with a spoon, puree with garlic, remaining oil, Kikkoman soy sauce, lime juice and parsley. Season with pepper and chilli flakes and serve.
The Aubergine dip goes very well e.g:
- fresh Baguette, fresh Ciabatta, various cheese and salted almonds
Used products in this recipe
Total time
60 mins
Preparation time:
60 mins
Nutrition facts (per portion):
446 kJ / 106 kcal
Fat:
7.5 g
Protein:
2.5 g
Carbohydrates:
6.6 g
Ingredients for 4 portion(s)
- 1 garlic bulb
- 1 Aubergine
- 3 tbsp olive oil
- 4 tbsp Kikkoman naturally brewed soy sauce
- Juice of half a lime
- 2 tbsp smooth, chopped parsley
- Freshly ground black pepper
- ½ tsp chili flakes
