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Roasted aubergine and avocado dip

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.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Cut the avocado in half, remove the stone, then scoop out the flesh.
  3. 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.
  4. Season with salt pepper. Add chilli sauce, if liked.