This easy recipe is a firm favourite of mine! It has converted aubergine haters and leaves everyone wanting more. Smokey, creamy and a little bit of spice makes this a standout dip to be used for canapés or to accompany a middle eastern dish.
Ingredients
1 Whole aubergine
3 Garlic cloves
200g Cream cheese
2tsp Hot smoked paprika
1 tsp Cayenne pepper
1 lemon, zest and juice
Handful of parsley
Salt and pepper to taste
Method
Pre-heat the oven to 200°C. Place your aubergine into the oven whole for 20 minutes. Add the whole garlic cloves and leave in the oven for a further 10-15 minutes. The aubergine and garlic should be soft and the starting to smell flavourful.
Peel the aubergine, you should be able to do this by hand as the flesh will be nice a soft, and add to a blender. Squeeze the garlic from the skin and add to the blender, along with the rest of the ingredients, and blend until smooth. Season and transfer to a dish and place in the fridge to cool until ready to eat.
When you are ready to serve, simply sprinkle the dish with paprika, lemon zest and a crack of black pepper.
