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Aubergine dip

Aubergine dip

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Serves 4 as a snack

Cooks In1 hour 5 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 260 13%

  • Fat 21g 30%

  • Saturates 3g 15%

  • Sugars 7g 8%

  • Salt 0.4g 7%

  • Protein 11g 22%

  • Carbs 7g 3%

  • Fibre 3g -

Of an adult's reference intake


  • 1 aubergine
  • 1 clove of garlic
  • ½ - 1 fresh green chilli
  • ½ a bunch of fresh flat-leaf parsley
  • 1 tablespoon extra virgin olive oil
  • ½ lemon
  • ½ teaspoon smoked paprika

Recipe From

Jamie Magazine

By Kate McCullough


  1. Preheat the oven to 180ºC/gas 4. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing. Leave to cool.
  2. Peel and crush the garlic, deseed and finely chop the chilli and pick and finely chop the parsley.
  3. Scoop the cooled insides from the aubergine into a food processor. Blitz with the garlic, chilli, oil, a good squeeze of lemon juice, the parsley and a pinch of sea salt and black pepper.
  4. Taste and adjust the seasoning, oil and lemon as needed. Place in a dish and sprinkle with paprika. Serve with flatbreads.

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