Aubergine dip

Aubergine dip

Aubergine dip

Serves 4 as a snack
Cooks In1H 5M
DifficultyNot too tricky
Nutrition per serving
  • Calories 260 13%
  • Fat 21g 30%
  • Saturates 3g 15%
  • Sugars 7g 8%
  • Salt 0.4g 7%
  • Protein 11g 22%
  • Carbs 7g 3%
  • Fibre 3g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Kate McCullough
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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 lemon
  • ½ teaspoon smoked paprika
Tap For Method
Recipe From

Jamie Magazine

By Kate McCullough
Tap For Ingredients

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.
Recipe From

Jamie Magazine

By Kate McCullough