Eggplant/Aubergine and Coriander Picnic Dip
Eggplant/Aubergine and Coriander Picnic Dip



  • 1 eggplant/aubergine
  • 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/aubergine 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/aubergine 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

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