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