Aubergine dip

Aubergine dip recipe

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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. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 102 calories / serving

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

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.

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