Aubergine and walnut dip

    35 min

    A light but filling tasty dip perfect for any time of day or night! Great as a snack or a starter.

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    Serves: 4 

    • 1 aubergine
    • 6 tablespoons olive oil
    • 1 teaspoon minced garlic
    • 1 small red onion, diced
    • a handful of walnuts, chopped
    • 2 to 3 tablespoons lemon juice
    • salt to taste
    • 1 medium tomato, diced
    • toasted pitta breads to serve

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Bake the whole aubergine in the oven for at least 30 minutes on a high heat, on the top shelf. When you take it out, the skin should be slightly burnt and the inside soft and mushy.
    2. While it is still a little hot, peel the skin of the aubergine and discard it.
    3. Heat olive oil in a pan over medium high heat. Add garlic and onion. Sauté for a minute - do not allow the onions to go too soft.
    4. Add the mushy aubergine into the pan and mash so that it becomes smooth. Add in the chopped walnuts and stir again. Add in lemon juice, salt and a little more olive oil to taste - if desired.
    5. Serve in a dish and garnish with the chopped tomatoes on top. Toast some pitta bread and get stuck in!

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