Roasted aubergine and avocado dip
2 Nov 2020
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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