Aubergine dip - shown here with Gluten-free flatbreads.
Vegetable dip with surprising depth of flavour!
This meze dip is sometimes known as 'baba ghanoush' and is a Lebanese dish. Its key ingredient, the aubergine, takes on a rich, smooth flavour when roasted in the oven with olive oil. Just add the softened vegetable to Greek-style yoghurt and it transforms into a moreish dip.
With our version of this recipe we chose to keep the skins on - this does not create any bitterness provided you coat the skins with olive oil and you are careful to roast for the correct amount of time.
2) Prick the aubergine halves on both sides and rub with olive oil on both sides. Make sure the surfaces are nicely covered with oil, but not saturated.
3) Place on a baking tray, skin side up. Roast in the middle of the oven for around 20-30mins. Turn the aubergines half-way through, checking that they are browned, but not burnt.
4) Once softened, remove the aubergines from the oven and allow to cool.
5) Cut the aubergine halves (keep the skins on, unless you've burnt them!) into approximately 3cm/1 inch slices and place into a blender or food processor.
6) Add all the other ingredients straight into the blender/food processor (you can omit the oil at this stage, until you have tested the flavour and consistency after blending.) Pulse the ingredients for a few minutes, stir, and then whizz until you have a smooth to fairly smooth paste.
7) Taste your mixture and add more lime/lemon juice, olive oil, salt or pepper to your own taste.
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