BEST VEGETABLE DIPS RECIPES
HERBY AUBERGINE DIP RECIPE | JAMIE MAGAZINE RECIPES
Total Time 1 hours 5 minutes
Yield 4 as a snack
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 260 calories, FatContent 21 g fat, SaturatedFatContent 3 g saturated fat, ProteinContent 11 g protein, CarbohydrateContent 7 g carbohydrate, SugarContent 7 g sugar, SodiumContent 0.4 g salt, FiberContent 3 g fibre
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