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Harissa aubergine dip

In late spring food markets are full of aubergines, which can be used for so many tasty & healthy dishes. For example, it’s so easy to make your own dip or sandwich cream from roasted aubergines - just put them in the oven ( when you’re baking or roasting  something in the oven), then scoop out the softened flesh and purée it with spices and herbs. This harissa aubergine dip is spicy, zesty version - perfect for garden parties and picnics.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 aubergine
  • 1 clove of garlic chopped
  • 1 tsp harissa paste
  • ½ lemon zested and juiced
  • 1 handful coriander
  • 2 Tbsp chopped mint
  • Salt and pepper

Method
 

  1. Preheat the oven to 200°C.
  2. Prick the aubergine all over with a knife, then place it in a baking tray. Roast for about 35-45 minutes until the aubergine’s flesh is soft. Take the tray out of the oven and let it cool in the tray, then open the skin and scoop the flesh out.
  3. Put the flesh in a small food processor. Add the garlic, harissa,. Whiz for a few seconds, then add the herbs and whiz again until you get a smooth or coarse paste.
  4. Season with salt and pepper, then add the lemon juice and zest.
  5. Taste and adjust the seasoning to your liking.
  6. Transfer it into a serving bowl and refrigerate until serving.