aubergine-dip

Spicy Aubergine Dip

Ingredients

  • 2 aubergines
  • 2 cloves of garlic
  • 1 teaspoon of chilli flakes
  • 2 tablespoons of extra virgin olive oil
  • Juice of 1 lemon
  • 1 teaspoon of paprika
  • pinch of salt and pepper

Method

  • Preheat the oven to 180ºC. Wash the aubergines and pierce the skin several times. Place on a baking tray and roast for about 45 minutes until the skin is wrinkled and soft. Or alternatively cook in the Air Fryer at 190ºC for 20-25 minutes.
  • Peel and crush the garlic, juice the lemon. Scoop the inside of both aubergines and transfer to a food processor or blender.
  • Add all ingredients to the blender and blend until smooth.
  • Can be kept in the fridge for up to a week. Perfect served as part of a salad, smeared onto toasted sourdough topped with a poached egg or as a side for fish and meat.