Creamy Aubergine Dip -

Creamy Aubergine Dip

Spread this velvet-textured dip thickly on to slices of French bread toasted on the barbecue, then top with slivers of sun-dried tomato to make wonderful Italian-style crostini.

Ingredients

1 large aubergine
30ml/2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
60ml/4 tbsp chopped fresh parsley
75ml/5 tbsp crème fraîche
Red Tabasco sauce, to taste
Juice of 1 lemon, to taste
Salt and freshly ground black pepper

Details

Serves: 4

Method

1. Cook the whole aubergine on a medium barbecue or grill for about 20 minutes, turning occasionally, until the skin is blackened and the aubergine soft. Cover the aubergine with a clean dish towel and set aside to cool for about 5-6 minutes.

2. Heat the oil in a frying pan and cook the chopped onion and garlic for 5 minutes, until soft but not browned.

3. Peel the aubergine and mash the flesh with a large fork or potato masher to make a pulpy purée.

4. Stir in the onion and garlic, parsley and crème fraîche. Add Tabasco, lemon juice, and season to taste. Serve warm.

Related food category:

• Salsa and Dips