That time of year is back, it’s the Christmas party season. If you’re entertaining but still want to be healthy then this is the dip for you. My friend Ros gave me this idea when we visited a few weeks ago for Sunday lunch. Ros served an Aubergine dip with the roast chicken dinner. It was absolutely delicious so I decided to replicate this dip for myself. I have made this several times but I prefer the aubergine with the skin off.
Aubergines are high in fibre and low in fat. They are an excellent source of dietary fibre and a great source of vitamin B1, B6 and potassium. In addition they are also high in minerals such as copper, magnesium and manganese. Increasing your consumption of plant foods like the eggplant decreases the risk of obesity and heart disease and promotes a healthy complexion. It gives the body increased energy and lowers weight.
These ‘black beauty’ vegetables are normally found in shops all year round. So you can make this dip from January to December. The dip is delicious and I should think it would go well with crudettes at a summer party too. It’s a simple recipe to follow and it can be made the day before the party.
- Vegetable peeler
- Sharp knife
- Chopping board
- Baking tray
- Food processor
- Aubergine x 2 medium
- Garlic x 4 cloves
- Herbs du provence x 2tsps
- Olive oil
- Coriander x 1 handful
- Salt and pepper
- Preheat the oven to 180°C and put the baking tray in.
- Peel the aubergine then chop them into 1 cm rounds and quarter the rounds.
- Lay the pieces out on a chopping board and sprinkle salt all over them.
- (This draws out the moisture which helps them not to taste as bitter)
- Once the oven is heated, remove the baking tray and throw in the aubergine pieces, along with the garlic and herbs du provence.
- Then drizzle over the olive oil and toss the ingredients together.
- Put the tray back into the oven for 30 minutes or until the aubergine is soft.
- Leave to cool.
- Once cooled, remove the skin from the garlic and place all the ingredients into the food processor, along with the coriander and another drizzle of olive oil.
- Blend and keep adding the olive oil until it’s at a consistency you enjoy.
- Finally add salt and pepper to taste.
- Serve and enjoy.
As I mentioned earlier, I have made this dish several times and each time I serve it with sweet potato fries or wedges. Although, I also think it would be great served on toast with a slice or two of cucumber. It’s a great snack, party dip or is fantastic as part of a bigger meal. My friend Ros served it with roast chicken and I could not believe how well it went with the meal. However you decide to eat it, as always, enjoy.