This is a great dip that is simple and fast. Use as a starter or for a dip with crudités.
1 medium aubergine
1 clove garlic, peeled and crushed
juice and zest 1 lemon
2 tbsp chopped fresh coriander
120ml/4fl oz olive oil
Salt and freshly ground black pepper
Heat the oven to 200C/400F/Gas 6.
Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender. Cool and pull off the skin.
Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well and whiz together.
With the motor still running, pour in the olive oil and blend until the mixture is smooth.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Green pea dip with nachos
See more dips recipes
Baby aubergines with oregano and red onions
See more aubergine recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
