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
- 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.
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