Easy aubergine dip
When the market is full of aubergines I buy a lot and just roast them gently in the oven. Then I scoop out the flesh which I use as a base for many wonderful dishes – dips, soups, stuffing and so on. This spicy and zingy aubergine dip is incredibly easy to whiz up for a party or picnic.
Ingredients
Method
- Preheat the oven to 180°C.
- Pierce the aubergine all over with a knife, then roast for 45-50 minutes until softened. Leave it to cool.
- Deseed and chop the chilli. Finely chop the parsley/coriander.
- Scoop out the flesh from the aubergine. Put this into a food processor together with the chilli, garlic, paprika and herbs. Add most of the lemon juice, then season with salt and pepper. Whiz until you get a smooth paste.
- Taste and adjust the seasoning and lemon juice. to your liking.
- Spoon it into a small serving dish and sprinkle with paprika. Serve with tortilla chips or flatbread.