A great dip to have with our Rosemary and Garlic Sweet Potato Crisps!
|Ingredients||250 cals||1500 cals|
|Fresh Green Chilli||0.25||1.5|
|Fresh Flat Leaf Parsley||0.5 tsp||3 tsp|
|Extra Virgin Olive Oil||0.25 tbsp||1.5 tbsp|
|Lemon Juice||1 tsp||6 tsp|
|Smoked Paprika||Pinch||1 tsp|
250 cals = 1 portion
1500 cals = 6 portions
- Preheat the oven to 180ºC/gas 4. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing. Leave to cool.
- Peel and crush the garlic, deseed and finely chop the chilli and pick and finely chop the parsley.
- Scoop the cooled insides from the aubergine into a food processor. Blitz with the garlic, chilli, oil, a good squeeze of lemon juice, the parsley and a pinch of sea salt and black pepper.
- Taste and adjust the seasoning, oil and lemon as needed. Place in a dish and sprinkle with paprika. Serve with flatbreads.