Roasted Aubergine Dip Recipe

Roasted Aubergine Dip Recipes

This is one of our favorite dips, and is always made to titillate our friends' taste buds before the grand slam main course.

Ingredients :

2 large aubergines

2 garlic cloves, peeled and crushed

1 small green chili, seeded and finely chopped

juice of 1/2 lemon

2 tbsp olive oil

salt and freshly ground black pepper

1 tbsp chopped fresh parsley and coriander

parsley sprigs and lemon wedges, to garnish

pita bread, crushed garlic and olive oil, to serve

Method :

Pre-heat the oven to 190C/375F/ gas mark 5. Prick the aubergines all over with a fork, cut in half lengthways and place them cut-side down on a lightly greased baking sheet. Bake in the oven for 25-30 minutes until softened and collapsed. Cool slightly.

In a food processor, blitz the garlic, chili and lemon juice for 10 seconds. Scoop out the aubergine flesh, add to the garlic mixture and blitz again. With the motor still running slowly, add the olive oil in a steady stream until well combined. Alternatively, chop the flesh of the aubergine finely and rub through a sieve, then crush the garlic and chill with a pestle and mortar and add to the sieved aubergine with the lemon juice. Beat well, then slowly mix in the olive oil, 1 tbsp at a time, until smooth.

Season with salt and pepper to taste and stir in the parsley and coriander. Spoon on to plates or serve in ramekin dishes. Garnish with parsley and lemon wedges and serve with  toasted pita bread brushed with garlic and olive oil.

Serves 4

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