Tonight we have some people coming over for a BBQ and a few drinks, (although believe it or not, I’m so off drinking at the moment that I think I’ll give the drinks bit a miss tonight!!) so I thought I would make this simple dimple Aubergine (Eggplant) dip to put out to snack on. You can serve this dip with any type of crackers or bread but I’m going to serve mine with tortilla wraps. I’ll cut the tortilla wraps into triangles and heat in the oven with a little olive oil and bbq rub sprinkled over the top to flavour – (these are not featured in the pics I’ve taken below, but I highly recommend them as they are so simple and they rock!) Once you’ve made seasoned tortilla wraps in the oven once, you’ll realise that they are a great accompaniment to all sorts of dips and salsas, and will be sure to make them again!
You will need for this recipe:
- 2 large aubergines (or 5-6 small round ones as I’ve used here)
- 1 Red onion
- 1 whole bulb of garlic (or 7-8 cloves)
- A bunch of fresh parsley
- 3 table spoons of sour cream
- 1 Lemon
- 2 table spoons of Dukkah (alternatively you can use a pinch of paprika)
- A glug of good quality olive oil
- Salt and pepper to taste
Cut your aubergines in half length ways and pan fry them (skin side down) in a very hot pan or grill pan (if you have one), to char the outside of the aubergines…about 6-7 minutes should be enough (until they are a little black on the outside). After charring the aubergines, place them into a baking tray along with the cloves of garlic and a drizzle of olive oil. Place the tray into a pre-heated oven at 180 degrees for approx. 45 minutes (or until the aubergine and garlic is nice and soft).
Whilst the Aubergine and garlic are cooking, chop your red onion finely and your parsley roughly and place into a bowl. Once the aubergine and garlic are soft, take out of the oven and set aside to cool down.
Once the aubergine and garlic are cool enough to man handle, scoop out the insides of both the aubergine and garlic cloves (throwing away the skin of both) and add this to the onion and parsley. Add 3 table spoons of sour cream, the juice of a lemon, some salt and pepper to season and optionally some dukkah to add a little kick (alternatively a little paprika will do a similar job and also decorates the top of the dip and bowl). Mix it all up or you can blast it around in a food processor for a minute.
Hope you enjoyed my recipe for an amazing aubergine dip!
Thanks for reading,