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Aubergine dip recipe

Aubergine dip recipe

3 ratings

In partnership with Diabetes UK

Try a different type of dip this summer with this Middle Eastern inspired dip - charred aubergine, fresh flatleaf parsley and juicy pomegranate seeds. See method

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
  • ½ pomegranate, seeds only
  • flatbreads, to serve (optional)

Each serving contains

  • Energy

    425kj
    102kcal     5%

  • Fat

    7g 10%

  • Saturates

    1g 6%

  • Sugars

    7g 8%

  • Salt

    0.3g 5%

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

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. 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.
  3. 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.
  4. 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.
  5. Just before serving, drizzle with the remaining olive oil, then scatter with the remaining parsley and the pomegranate seeds.

See more Picnic recipes

Please note that reference intakes relate to dip only and not accompaniments.

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