This has to be one of the easiest ways to make a delicious dip. Also, I have to say that while my daughter usually hates aubergines, she loves this and happily dunks fingers of raw veg into it as a tasty, healthy starter. I warn you, this version is seriously garlicky (because we like it that way!), but if you prefer you can add less garlic, I won’t hold it against you!
- 1 large firm aubergine, cut in half lengthways
- 1 tablespoon extra virgin olive oil
- 2 cloves fresh giant green garlic
- Pinch of salt, and a good grind of black pepper
Place the aubergine halves, cut side up, into an oven dish. Drizzle over the olive oil and seasoning.
Roast in your oven at 200 centigrade, 180 fan, for an hour. Take out of the oven and turn the aubergines over so that the cut side dunks into the oily juices.
Tip this into a liquidiser with the garlic and blitz to a puree. It really is that simple. Stir in a tablespoon of chopped fresh parsley just before serving if you fancy it. We like this served warm with fingers of raw peppers, carrots, celery and even asparagus. It’s also lovely spread on rye crackers as a superhealthy snack!