Aubergine Dip

Ingredients for Aubergine Dip

• 1 1/2 large aubergines, halved

• Olive oil cooking spray

• 1 tablespoon olive oil

• 1 spring onion, coarsely chopped

• 1 clove garlic, minced

• 1 1/2 heirloom tomatoes, coarsely chopped

• 1/2 teaspoons hot paprika

• 1 tablespoon plus 1/2 teaspoons plain lowfat yoghurt

• Coarsely ground black pepper

• 1 tablespoon plus 1/2 teaspoons sliced basil

How to make Aubergine Dip

Heat oven to 177°C. Coat aubergines with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yoghurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.