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Aubergine Dip

This recipe is in categories Healthy eating, Party food, Picnic, Snacks, Vegetarian
About this recipe
Healthiness : (15 votes)
Difficulty:  1 out of 5 difficulty
Preparation Time: 30 minutes
Cooking Time: 30 minutes to 1 hour
Number of servings: 4
Serving suggestions: Serve with crudités
This is a vegan recipe

Aubergines come from the warmer climates of the Mediterranean. The aubergine was first brought to Britain about 300 years ago. There are many varieties and size, colour and shape can vary enormously.  We often find a shiny purple variety of aubergines in our shops.  Americans call them 'eggplants'  because the early types in America were rounded and pale like an egg.
  • 1 medium aubergine
  • 1 clove garlic, peeled and crushed
  • juice and zest 1 lemon
  • 2 x 15ml spoons (tablespoons) chopped fresh coriander
  • 120ml (4fl oz) olive oil
  • salt and freshly ground black pepper
  • Knife
  • Chopping Board
  • Grater
  • Tablespoon
  • Measuring Jug
  • Baking Sheet
  • Food Processor
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Heat the oven to 200°C/400°f/Gas Mark 6
  2. Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender
  3. Cool and pull off the skin
  4. Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well with salt and pepper and whizz together
  5. With the motor still running, pour in the olive oil and blend until the mixture is smooth
Aubergine Dip - print view  Aubergine Dip - print view

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