Smokey aubergine dip recipe - Choithrams

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Calories
68.2

Fat
0.8g

Protein
2.3g

Carbs
29.3g

Sugars
0.3g

Calories
68.2
Fat
0.8g
Protein
2.3g
Carbs
29.3g
Sugars
0.3g

Given the cook-at-home nature of Choithrams and natural variations in ingredients, nutritional information is approximated. See details

Calories
68.2
Fat
0.8g
Protein
2.3g
Carbs
29.3g
Sugars
0.3g

Smokey aubergine dip

Serves
12

About

Scoop up this tasty dip with pita bread strips toasted on the barbecue

Ingredients

2 medium Aubergine
1 tsp Paprika
1/2 bunch Fresh Parsley (Flat Leaf finely chopped)
2 cloves Garlic (finely chopped)
1 Lemon (juiced)
1 tbsp Olive Oil
1 tsp Salt
1 tsp Tahini (optional)

Method

Preheat the barbecue, and when the embers are covered in a light ash place the aubergines onto the grill and cook until softened (this may take upto an hour depending on size), use a tongs to turn the aubergine. Once cooked allow to cool slightly before peeling.
Using a spoon scoop out the aubergine pulp and place into a food processor. Add the garlic, lemon juice and seasoning, then process until creamy. If using tahini paste you can add at this stage also.
Remove from the food processor and place in a serving bowl. Using a spoon create a well in the centre of the dip and add the olive oil. Sprinkle with some paprika and fresh parsley.

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