Aubergine dip

Name: Aubergine dip
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 1 aubergine; 1 clove of garlic; ½-1 fresh green chilli; ½ a bunch of fresh flat-leaf parsley; 1 tablespoon extra virgin olive oil; ½ a lemon; ½ teaspoon smoked paprika

Vegetarian Vegan

1 hr 5 mins

Not Too Tricky

serves 4

nutrition per serving

260

Calories

13%

21g

Fat

30%

Saturates

15%

Sugars

0.4g

Salt

11g

Protein

22%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Kate McCullough

Ingredients

1 aubergine

1 clove of garlic

½-1 fresh green chilli

½ a bunch of fresh flat-leaf parsley

1 tablespoon extra virgin olive oil

½ a lemon

½ teaspoon smoked paprika

Method

Preheat the oven to 180ºC/gas 4. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing. Leave to cool.
Peel and crush the garlic, deseed and finely chop the chilli and pick and finely chop the parsley.
Scoop the cooled insides from the aubergine into a food processor. Blitz with the garlic, chilli, oil, a good squeeze of lemon juice, the parsley and a pinch of sea salt and black pepper.
Taste and adjust the seasoning, oil and lemon as needed. Place in a dish and sprinkle with paprika. Serve with flatbreads.

Tags

Vegetable Snacks Sides Gravy & sauces Dressings & condiments Aubergine Vegetarian Christmas Dinner Party Entertaining Starters Vegan Alfresco Healthy Kosher for Passover

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