Aubergine Dip
1x | 2x | 3x | 4x
- 2 aubergines
- 6 garlic cloves
- 60ml extra virgin olive oil
- 1 lemon
- ¾ tsp salt
- ¼ tsp black pepper
- Heat the oven to 200ºC
- Prick 2 aubergines with a fork and roast in the oven for 1 hour, turning every 15 minutes
1 hour
- Crush 6 garlic cloves and juice 1 lemon
- Once cooled, peel the skin off the aubergines and chop up the flesh, keeping all the juices
- Put the chopped aubergine in a large bowl and mash with a fork
- Stir in 60ml extra virgin olive oil, ¾ tsp salt and ¼ tsp black pepper, along with the garlic and lemon juice