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: 15 minutes
Oven time: 8 minutes

• Preheat the oven to 200 ºC. Chop the red onion very finely.
• Spoon the salsa into the oven dish. Sprinkle with the red onion, pepper rings and cheese.
• Bake the dip for about 8 minutes in the preheated oven, until the cheese has melted.
• Meanwhile, repare the fries according to the instructions on the package.
• Coarsely chop the coriander and sprinkle it over the warm cheddar nacho dip. Serve the fries with the dip.
 

Tip: Finely crumble tortilla chips and sprinkle over the fries as salt.