Harissa aubergine dip
In late spring food markets are full of aubergines, which can be used for so many tasty & healthy dishes. For example, it’s so easy to make your own dip or sandwich cream from roasted aubergines – just put them in the oven ( when you’re baking or roasting something in the oven), then scoop out the softened flesh and purée it with spices and herbs. This harissa aubergine dip is spicy, zesty version – perfect for garden parties and picnics.
Ingredients
Method
- Preheat the oven to 200°C.
- Prick the aubergine all over with a knife, then place it in a baking tray. Roast for about 35-45 minutes until the aubergine’s flesh is soft. Take the tray out of the oven and let it cool in the tray, then open the skin and scoop the flesh out.
- Put the flesh in a small food processor. Add the garlic, harissa,. Whiz for a few seconds, then add the herbs and whiz again until you get a smooth or coarse paste.
- Season with salt and pepper, then add the lemon juice and zest.
- Taste and adjust the seasoning to your liking.
- Transfer it into a serving bowl and refrigerate until serving.