Barbecued aubergine and courgette dip
18 Jun 2021
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.
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Categories
- Meal Type: - Appetizer - Barbecue - Dips - Everyday - Grill - Leftovers - Quick & Easy - Sauces
- Cuisines: - Middle Eastern
- Occasions: - Barbecue - Parties
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free
- Skill Levels: - Easy
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