Aubergine dip recipe

Name: Aubergine dip
Yield: Serves 4
Ingredients: 3 large aubergines; 1 lemon, juiced; 1 garlic clove, crushed; 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)

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

Shop your ingredients

Tesco Aubergine Each
Aldi Price Match
3 large aubergines
£0.95
£0.95/each
Tesco Lemons Each
1 lemon, juiced
£0.37
£0.37/each
Tesco Garlic 4 Pack
Aldi Price Match
1 garlic clove, crushed
£0.87
£0.22/each
Tesco Extra Virgin Olive Oil 250Ml
2 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Yeo Valley Natural Yogurt 150G
2 tbsp reduced fat natural yogurt
£0.85
£5.67/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
large handful flat leaf parsley, leaves chopped
£0.50
£16.67/kg
Tesco Pomegranates Each
½ pomegranate, seeds only
£1.55
£1.55/each
Tesco Plain Laffa Style Flatbreads 2 Pack
flatbreads, to serve (optional)
£1.45
£0.72/each

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.