Eggplant and Coriander Dip
Eggplant and Coriander Dip



  • 1 eggplant
  • 1 crushed garlic clove
  • Juice and zest of 1 lemon
  • 2 tbsp chopped coriander
  • 120ml olive oil
  • Salt and pepper
  • Get your oven fired up to 200C, and place the eggplant on a lined baking tray to roast for 40 minutes. Cool, and peel off the skin.
  • Put all the soft eggplant flesh into your blender, along with the garlic, lemon, and coriander, and blend to a paste. While the blender is still running, slowly add the olive oil until combined. Season well. Serve with toasted flatbread or as part of a picnic platter.
1 hr
4 servings
This recipe pairs perfectly with the Spanish Story Cava NV from Catalonia, Spain.

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