Roasted Aubergine Dip2014-12-09
- Servings : 8
- Prep Time : 25m
- Cook Time : 40m
- Ready In : 1:05 h
- 1 large aubergine
- 2 garlic cloves, skin on
- 1⁄2 lemon, juiced
- 2 tbsp tahini
- 11⁄2 tbsp extra-virgin olive oil
- 4 onions, finely chopped
Preheat oven to 200°C. Line a baking tray with baking paper. Place aubergine and garlic on tray. Roast for 35 to 40 minutes or until aubergine is soft. Set aside to cool for 15 minutes.
Cut aubergine in half lengthways. Using a metal spoon, scoop out flesh onto a chopping board. Roughly chop. Transfer to a bowl.
Squeeze flesh from garlic into a small bowl. Add 2 tablespoons lemon juice, tahini, 1 tablespoon oil and salt and pepper. Mash with a fork until well combined.
Stir into aubergine with the onion. Transfer to an airtight container. Cover and refrigerate until ready to serve.
Spoon dip into a bowl. Drizzle with remaining oil.