Smoky aubergine dip
Print Recipe
40
Serves:     people
Notes from Anna
  • To make the pitta crisps, slice each pitta in half, brush with a little olive oil and sprinkle with sea salt. Cut each half into triangles, place on a baking tray and bake at 190˚C for about 10 minutes.
  • You can prepare the pitta crisps in advance and keep in an airtight container until ready to serve.
  • This easy dip is best served warm and makes a great lunch or snack.
 

INGREDIENTS

Add to Shopping List
This recipe is in your Shopping List
SHARE

INSTRUCTIONS

  1. PRE-HEAT OVEN TO 190˚C/170˚C fan/gas 5.
  2. Wash the aubergines, place on a baking tray and bake for about 30 minutes or until the skin is blackened and they have become soft. Leave to cool.
  3. Meanwhile, peel and crush the garlic. Wash and roughly chop the parsley. Squeeze the lemon.
  4. When the aubergines are cool enough to handle, remove the skin and drain the excess water. Blitz the flesh with the lemon juice, crushed garlic, yogurt and parsley. Add a little sea salt and a pinch of cayenne pepper and blitz again to a smooth paste.
  5. Sprinkle with extra parsley and cayenne pepper and serve at room temperature with crudities and pitta crisps.

Leave A Comment