Aubergine and roasted garlic dip

Aubergine and roasted garlic dip recipe

8 ratings

See method

  • Serves 6
  • 10 mins to prepare and 40 mins to cook
  • 175 calories / serving
  • Freezable

Ingredients

  • 1 garlic bulb
  • 1-2 tbsp olive oil
  • 1 aubergine
  • 200ml (7fl oz) creme fraiche
  • ½ lemon, squeezed
  • pinch ground cumin

Each serving contains

  • Energy

    725kj
    175kcal
    9%
  • Fat

    17g 24%
  • Saturates

    10g 50%
  • Sugars

    2g 2%
  • Salt

    0.5g <1%

of the reference intake
Carbohydrate 2.8g Protein 1.7g Fibre 1.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Slice the top off the garlic bulb. Sit it on a piece of foil and drizzle with olive oil. Scrunch the foil together to make a parcel and put on a baking tray, with the whole aubergine. Roast in the oven for 30-40 minutes, until the aubergine is blackened and tender.
  2. Allow the aubergine to cool, then peel and discard the skin. Finely chop the flesh and transfer to a bowl. Squeeze out the pulp from the garlic bulb and add to the bowl with the crème fraîche, lemon juice, cumin and a pinch of salt.
  3. Mash the mixture together with a fork. Serve with crudités to dip, such as carrots, baby corn and cucumber.
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