Quick recipe finder Aubergine and coriander dip
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.
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