Roasted aubergine and avocado dip
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes

Background
This roasted aubergine and avocado dip is the fusion of guacamole and baba ghanoush - it’s yummy, healthy and vegan, ideal for parties served with crudités.
Ingredients
- 1 small aubergine
- 1 avocado
- Juice 1 lime
- ½ red onion, chopped
- 2 cloves of garlic
- 2 Tbsp chopped fresh coriander
- 1 tomato, chopped
- Salt and pepper
- Chilli sauce, to taste
Instructions
- Preheat the oven to 180°C, then roast the whole aubergine for about 45 minutes until soft. Let it cool, then cut it lengthwise and scrape out the pulp with a spoon.
- Cut the avocado in half, remove the stone, then scoop out the flesh.
- Put the aubergine & avocado pulp, tomato, onion, coriander, lime juice and garlic in a food processor. Blend until smooth or coarse, depending on your liking.
- Season with salt pepper. Add chilli sauce, if liked.
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Categories
- Meal Type: - Appetizer - Dips - Quick & Easy - Snacks
- Cuisines: - Fusion
- Occasions: - Anniversaries - Christmas - Dinner Party - Easter - Halloween - Mothers Day - New Year - Parties - Picnic - Valentine's Day
- Ingredients: - Exotic Fruits - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Carb - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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