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Julie Kleeman, Yeshi Jampa

Aubergine and Chilli Dip

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Taste Tibet: Family recipes from the Himalayas
Taste Tibet

By Julie Kleeman and Yeshi Jampa

Published 2022

  • About

This is Yeshi’s invention made from two of his great loves – think of it as a Tibetan take on baba ganoush, but spicier. It can be enjoyed warm or fridge-cold, with Balep (Tibetan flatbread), Giant fluffy sharing bread or just toast.

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