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Aubergine dip
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Total Time:
1 hour 5 minutes
1 hour 5 minutes
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
Instructions:
- 1. Preheat the oven to 180ºC/gas 4. Poke the aubergine a few times with a knife and roast for 45 minutes until charred, tender, and collapsing. Allow to cool. 2. Peel and crush the garlic, deseed and finely chop the chili, and pick and finely chop the parsley. 3. Transfer the cooled aubergine flesh to a food processor. Add the garlic, chili, oil, lemon juice, parsley, sea salt, and black pepper. Blend until smooth. Adjust seasoning, oil, and lemon to taste. 4. Transfer to a dish, sprinkle with paprika, and serve with flatbreads.
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