Almond dip with aubergine crisps and caramelised almonds – Food & Home Magazine
This Spanish-inspired almond dip with aubergine crisps and caramelised almonds is sure to add some flair to your table. Viva la flavour!
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Ingredients
- <h3>Almond dip</h3>
- 100g whole almonds, skins on
- 75g bread, crust removed
- 1 garlic clove
- 100ml olive oil + extra for drizzling
- 260ml water
- Maldon sea salt and freshly ground black pepper, to taste
- <h3>Aubergine crisps</h3>
- 2 large exotic aubergines, thinly sliced with a mandoline or potato slicer
- groundnut or sunflower oil, for deep-frying
- Maldon sea salt, to sprinkle
- <h3>Caramelised almonds</h3>
- 250ml (1 cup) water
- 220g brown sugar
- 155g whole almonds, skins on
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