I toast some pitta breads on the barbecue then cut into long slices, then use the bread to scoop up this tasty dip.
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Serves: 12 people
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1 tsp Paprika
2 medium SuperValu Aubergine
0 - SuperValu Fresh Parsley Flat Leaf
2 cloves SuperValu Garlic
1 - SuperValu Lemon
1 tbsp SuperValu Olive Oil
1 tsp SuperValu Salt
1 tsp Tahini
- 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.