Aubergine dip

Aubergine dip

Aubergine dip

Serves Serves 4 as a snack
Time Cooks In1 hour 5 minutes
DifficultyNot too tricky
Nutrition per serving Plus
  • 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
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough
Tap For Method

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

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets.  For more information about how we calculate costs per serving read our FAQS

Jamie Magazine
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.
Please enable targetting cookies to show this banner
Related recipes
Sticky teriyaki aubergine
Sticky teriyaki aubergine
Stuffed curried aubergines
Stuffed curried aubergines
Baba ganoush
Baba ganoush
Jamie Magazine
Recipe From

Jamie Magazine

By Kate McCullough