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Easy aubergine dip

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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Pierce the aubergine all over with a knife, then roast for 45-50 minutes until softened. Leave it to cool.
  3. Deseed and chop the chilli. Finely chop the parsley/coriander.
  4. 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.
  5. Taste and adjust the seasoning and lemon juice. to your liking.
  6. Spoon it into a small serving dish and sprinkle with paprika. Serve with tortilla chips or flatbread.