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/

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