Barbecued aubergine and courgette dip
When the BBQ is going, it’s worth cooking many veggies on it for meals ahead. I always put onions and a garlic bulb on it – these can be used for many meals. Also, it’s useful to barbecue aubergine, bell pepper, fennel, tomato etc for salads, soups and sauces. This vegan and gluten-freebarbecued aubergine and courgette dipis a perfect example. It’s ready in just 5 minutes if you make it from pre-barbecued veggies. Serve it with crudités or as a sandwich cream or as pasta sauce.
Ingredients
Method
- Put the aubergine and garlic on the BBQ and cook them until soft inside, turning them from time to time..
- Scrape out the aubergine flesh into a bowl. Squeeze the flesh of about 4-6 garlic cloves into the bowl (use the rest for other recipes).
- Cut the courgette into long, thin slices, then brush or spray them with olive oil. Barbecue or grill them for a couple minutes until lightly charred.
- Put the aubergine, garlic flesh and courgette into a food processor. Add the remining ingredients and whiz until you get a textured cream.
- Taste and adjust the seasoning, spices, lemon juice to your liking.