My aunt gave me inspiration for this brilliant roasted aubergine dip, which is fabulous with my gluten free flatbread recipe. The smoky aubergine mixes with the zing or garlic and lemon and a background of cooling yoghurt to create a divine addition to your dinner table. Using low fat yoghurt and very little oil, this aubergine dip is also a reasonably healthy alternative to the usual creamy dips I am totally guilty of tucking into!
Roasted Aubergine Dip
- 2 cloves of garlic, peeled
- A large aubergine
- Zest of one lemon
- Juice of half a lemon
- 100ml low fat greek yoghurt
- 1 tbsp extra virgin olive oil
- 1 tsp fresh parsley (optional)
- Salt and pepper to taste
- Heat the oven to 180C and then roast your aubergine whole for around 45 minutes. The aubergine should be soft to touch and look slightly shriveled at this point. Set aside and allow to cool.
- When cooled, peel the skin of the aubergine and chop of the stalk and end. The skin should come off really easily, like peeling a banana!
- Now take a small blender and blitz the cloves of garlic until they are in quite small chunks. You don’t want to end up with big chunks of garlic through your dip.
- Chop you aubergine into rough chunks and add to the blender – blend with the garlic.
- Next, add the lemon zest and juice, yoghurt and parsley – blend until smooth.
- Finally, in goes the olive oil and you should blend again to give you a nice silky texture. Taste the dip and add salt and pepper as required.
- Now chill in the fridge until you are ready to serve. I serve mine with gluten free flatbread and crudities for dipping. The dip looks fab if you sprinkle some spices and herbs on top to add colour. For example, 1/2 tsp paprika, 1/2 tsp zatar and some chopped fresh parsley. Enjoy!