Eggplant and Coriander Picnic Dip
Eggplant and Coriander Picnic Dip

Ingredients

Method

  • 1 eggplant
  • 1 crushed garlic clove
  • Juice and zest of 1 lemon
  • 2 tbsp chopped coriander
  • 120ml olive oil
  • Salt and pepper
  • Heat the oven to 200C. Place the eggplant on a baking sheet, and roast in the oven for 40 minutes or until very tender. Leave to cool, and pull off the skin.
  • Place the eggplant flesh in a food processor along with the lemon, garlic, and coriander. Season liberally, and whizz until combined. While the food processor is still running, pour in the olive oil, and blend until smooth. Enjoy with crusty bread and crudites.
50 mins
4 servings
This recipe pairs perfectly with the La Source Gabriel Rosé 2018 from Provence, France.

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