A mesmerising Middle Eastern condiment, full of flavours.
Nutrition:
Aubergines belong to the Solanaceae family along with tomatoes, potatoes and bell peppers. They provide significant nutritive benefits due to their abundance of vitamins, phenolics and antioxidants. 100 g of aubergines contain 2.7 g of fibre. Aubergines are also rich in vitamin B1 and vitamin B6 which maintain energy and normal vitality as well as protect against skin, hair and nail damage. They are also a source of potassium that contributes to the normal functioning of the nervous system. It is important to acknowledge that aubergines are great for protecting the nervous system. They contain an antioxidant compound called nasunin, which is responsible for the purple colour of the aubergine and it has been found to protect the lipids in brain cell membranes. Research studies have shown that this is essential for the prevention of long-term Alzheimer’s disease. Research focused on aubergines have also found that nasunin helps move excess iron out of the body. Although iron is an essential nutrient in which many women are suboptimal, an excess amount can be damaging to the liver, and can cause diabetes, arthritis or heart failure. It is more common to have iron deficiency anaemia rather than excess quantity of iron. However, it is possible to have iron toxicity if high doses of iron supplements are taken over a long time; or haemochromatosis, if too much iron is absorbed from the diet and the body cannot naturally get rid of the mineral. This last condition is inherited, and it is commonly caused by mutations of the HFE (high iron) gene. It is advised to consume aubergines for all the health benefits mentioned above. However, we would like to recommend a restricted consumption for those individuals with an history of kidney stones, as aubergines are high in oxalate.
What You Need (5 servings):
4 aubergines (flesh only)
100 ml of plant-based cream
20 ml of olive oil
1 onion
3 garlic cloves
5 g thyme
Method:
1. Preheat your oven to 200 degrees Celsius.
2. Skin and dice your onions.
3. Cut all of your aubergines in half and place in a baking tray.
4. Put them in the oven for 30 minutes.
5. Lightly fry your onions until cooked.
6. Once your aubergines are cooked, scoop the flesh and place it in a blender.
7. Skin your garlic and put them in a blender with your aubergines.
8. Add the cooked onions and the plant-based cream.
9. Blend lightly, slowly adding your olive oil.
10. Add your thyme and blend some more.
11. Serve your dip in a bowl and garnish with thyme and coriander.
12. For an increased flavour bomb, dip with sweet potato fries!
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