Aubergine dip recipe

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  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 102 calories / serving
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Try a different type of dip this summer with this Middle Eastern inspired dip - charred aubergine, fresh flatleaf parsley and juicy pomegranate seeds.

Preheat the oven to gas 7, 220°C, fan 200°C.

Prick the aubergines all over with a fork, place on a baking tray and cook for 30 minutes, or until charred all over and very soft, turning over halfway through the cooking time. Allow to cool.

Holding the aubergines over a colander in the sink, peel the skin of and discard. Leave the flesh in the colander to drain for 10 minutes.

Using a fork for a coarse texture or a blender for a smooth dip, combine the aubergines with the lemon juice, garlic, yogurt, half the olive oil and half the chopped parsley. Season to taste, then spoon into a serving bowl.

Just before serving, drizzle with the remaining olive oil, then scatter with the remaining parsley and the pomegranate seeds. 

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  • Ingredients

  • 3 large aubergines
  • 1 lemon, juiced
  • 1 garlic clove, crushed
  • For the dressing

  • 2 tbsp extra-virgin olive oil
  • 2 tbsp reduced fat natural yogurt
  • large handful flat leaf parsley, leaves chopped
  • 1/2 pomegranate, seeds only
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  • Energy 426kj 102kcal 5%
  • Fat 6.7g 10%
  • Saturates 1.1g 6%
  • Sugars 7.4g 8%
  • Salt 0.3g 5%

of the reference intake
Carbohydrate 8g Protein 3.1g Fibre 0.1g

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