Smokey Aubergine Dip

by SuperValu

I toast some pitta breads on the barbecue then cut into long slices, then use the bread to scoop up this tasty dip.

12 people 0 minutes 0 minutes

Ingredients

Preheat the barbecue, and when the embers are covered in a light ash place the aubergines onto the grill and cook until softened (this may take upto an hour depending on size), use a tongs to turn the aubergine. Once cooked allow to cool slightly before peeling.
Using a spoon scoop out the aubergine pulp and place into a food processor. Add the garlic, lemon juice and seasoning, then process until creamy. If using tahini paste you can add at this stage also.
Remove from the food processor and place in a serving bowl. Using a spoon create a well in the centre of the dip and add the olive oil. Sprinkle with some paprika and fresh parsley.