Easy aubergine dip
29 May 2016
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
Background
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
- 1 aubergine
- 1 clove of garlic
- 1 fresh green chilli
- 1 handful fresh flat-leaf parsley or corriander
- juice of ½ lemon
- ½ tsp paprika
Instructions
- 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.
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Categories
- Meal Type: - Appetizer - Dips - Everyday - Nibbles & Bites - Sandwiches - Snacks
- Occasions: - Barbecue - Parties - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - Dairy Free - Diabetic - Gluten Free - Healthy - High Fibre - Low Carb - Vegan
- Skill Levels: - Easy
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