Aubergine dip or in other words baba ghanouj. This light and refreshing dip served on a slice of toasted sourdough bread taste just like heaven. I topped my toast and aubergine dip with capers and goats cheese which added salty and tangy taste.
Whilst visiting my parents I had some time to prepare a few favourite dishes. One of them is aubergine dip; creamy with a hint of lemon juice and fresh herbs. This dip tastes best when cooled in the fridge so make sure you prepare it a few hours before serving.
Keep in the fridge for up to five days.
Prep time: 15min | Cooking time: 30min | Serves: 4
2 large aubergines
2 clove garlic
2-3tbsp chopped fresh parsley
2tbsp olive oil
Pre-heat the oven to 220 º C
Cut the aubergines lengthways in quarters then arrange them on the baking tray, sprinkle olive oil and salt. Bake for 30 minutes until soft and slightly golden brown.
Remove the aubergine from the oven and allow to cool.
In the food processor combine aubergine with lemon juice, grated garlic, parsley and salt and blend until smooth.
Taste and add more lemon juice, parsley or salt if needed.
Serve with crostini bread, pita or vegetable sticks.
Nutritional Estimates Per Serving
Total fat: 5g
Total carbs: 12g