Name: Barbecued aubergine and courgette dip
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 aubergine; 1 courgette; 1 garlic bulb; ½ tsp ground cumin; ½ tsp smoked paprika; 1 handful of fresh herbs of your choice (mint, coriander, parsley etc); Lemon juice, to taste; Salt and pepper

Barbecued aubergine and courgette dip

18 Jun 2021

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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-free barbecued aubergine and courgette dip is 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

1 aubergine
1 courgette
1 garlic bulb
½ tsp ground cumin
½ tsp smoked paprika
1 handful of fresh herbs of your choice (mint, coriander, parsley etc)
Lemon juice, to taste
Salt and pepper

Instructions

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.

https://cooktogether.com/recipe-items/barbecued-aubergine-and-courgette-dip/

Sauteed shiitake beans and courgette

Servings : 4
Cook Time : 00:20 Min

Minestrone soup with squash and cavolo nero

Servings : 4
Cook Time : 00:30 Min

Aubergine, sweet potato and broad beans traybake

Servings : 4
Cook Time : 00:25 Min

Apple and blackberry crumble

Servings : 4
Cook Time : 00:05 Min

Crunchy edamame salad

Yield : 20
Servings : 4
Cook Time : 00:15 Min

Vegan apple and ginger pancakes

Recent Recipes

Sauteed shiitake beans and courgette
This sautéed shiitake beans and courgette is perfect for a...
Recipe by Wholeness |
Minestrone soup with squash and cavolo nero
This minestrone soup with squash and cavolo nero is a...
Recipe by Wholeness |
Sauteed leek and lentils
This sautéed leek and lentils is very easy to make....
Recipe by Wholeness |
Aubergine, sweet potato and broad beans traybake
This baby aubergine, sweet potato and broad beans traybake is...
Recipe by Wholeness |