Lemon, Parsley and Aubergine dip

A simple snack or something to accompany a main, this aubergine dip is really easy dish to flare up any meal.

Serves: 2, as a snack

Time: 1 hour


  • 1 aubergine
  • ½ a bunch of fresh flat-leaf parsley
  • 1 tablespoon extra virgin olive oil
  • ½ lemon
  • 3 garlic cloves
  • ½ tsp pink salt


  • Pre-heat the oven to 180c
  • Roast the aubergine for 30-45 minutes
  • Once the aubergine has blackened and soft, pull out and leave to cool
  • Whilst the aubergine cools, peel the garlic and add this to a food processor with the parsley, lemon juice and salt.
  • Scoop the soft insides of the aubergine and add to the food processor
  • Blitz all the ingredients together until a smooth mixture forms
  • Add the mixture to a bowl and let cool
  • Serve alongside chopped vegetables, warm pitta bread or to accompany a main meal

Goes well with:

  • Spicy mains, chicken or fish curry
  • A light chicken salad
  • Toasted pitta chips



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