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Barbecued aubergine and courgette dip

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-freebarbecued aubergine and courgette dipis 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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. Put the aubergine and garlic on the BBQ and cook them until soft inside, turning them from time to time..
  2. 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).
  3. 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.
  4. Put the aubergine, garlic flesh and courgette into a food processor. Add the remining ingredients and whiz until you get a textured cream.
  5. Taste and adjust the seasoning, spices, lemon juice to your liking.