Aubergine dip recipe
In partnership with Diabetes UK
Try a different type of dip this summer with this Middle Eastern inspired dip - charred aubergine, fresh flatleaf parsley and juicy pomegranate seeds.
See method- Serves 4
- 10 mins to prepare and 40 mins to cook
- 102 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 3 large aubergines
- 1 lemon, juiced
- 1 garlic clove, crushed
For the dressing
- 2 tbsp extra-virgin olive oil
- 2 tbsp reduced fat natural yogurt
- large handful flat leaf parsley, leaves chopped
- ½ pomegranate, seeds only
- flatbreads, to serve (optional)
Each serving contains
- Energy
- 425kJ 102.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 0.3g
- Sugars
- 7g
of the Reference intake
Carbohydrate 8.0gProtein 3.1gFibre 0.1g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C.
- Prick the aubergines all over with a fork, place on a baking tray and cook for 30 minutes, or until charred all over and very soft, turning over halfway through the cooking time. Allow to cool.
- Holding the aubergines over a colander in the sink, peel the skin of and discard. Leave the flesh in the colander to drain for 10 minutes.
- Using a fork for a coarse texture or a blender for a smooth dip, combine the aubergines with the lemon juice, garlic, yogurt, half the olive oil and half the chopped parsley. Season to taste, then spoon into a serving bowl.
- Just before serving, drizzle with the remaining olive oil, then scatter with the remaining parsley and the pomegranate seeds.
- See more Picnic recipes
Please note that reference intakes relate to dip only and not accompaniments.
