Jamie drizzling honey on top of a fig tart

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Aubergine dip recipe

Aubergine dip

Aubergine dip recipe

1 hr 5 mins
Not Too Tricky

serves 4

nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Kate McCullough

Ingredients

1 aubergine

1 clove of garlic

½-1 fresh green chilli

½ a bunch of fresh flat-leaf parsley

1 tablespoon extra virgin olive oil

½ a lemon

½ teaspoon smoked paprika

Method

  1. 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.
  2. Peel and crush the garlic, deseed and finely chop the chilli and pick and finely chop the parsley.
  3. 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.
  4. Taste and adjust the seasoning, oil and lemon as needed. Place in a dish and sprinkle with paprika. Serve with flatbreads.

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