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Aubergine Dip

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Serves: 6-8
1 large aubergine, about 400g / 14 oz
5 tbsp olive oil
2 scallions, finely chopped
1 large garlic clove, crushed
2 tbsp finely chopped fresh parsley
salt and pepper
smoked sweet Spanish paprika, to garnish
French bread, to serve

Heat 4 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the aubergine slices and cook on both sides until soft and beginning to brown. Remove from the frying pan and allow to cool. The slices will release the oil again as they cool.

Heat the remaining olive oil in the frying pan. Add the scallions and garlic and cook for 3 minutes or until the scallions become soft. Remove from the heat and reserve with the aubergine slices to cool.

Transfer all the ingredients to a food processor and process just until a coarse puree forms. Transfer to a serving bowl and stir in the parsley.

Taste and adjust the seasoning, if necessary. Serve immediately, or cover and allow to chill until 15 minutes before required. Sprinkle with paprika and serve with French bread.

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