A few weeks ago I had a craving for aubergine dip, so I searched the internet and came across Michael Kitson’s blog called discoverdelicious. Michael’s blog is filled with lovely recipes (thank you Michael! :-)), including this one – an aubergine dip, which I made and found absolutely delicious! Unfortunately, I had trouble digesting it 🙁 The recipe uses raw garlic, and whilst I totally love garlic, when it’s raw, it doesn’t agree with me very much…
So… this weekend I thought I had to come up with my own aubergine dip – one that would, hopefully agree with my gut a little more. The recipe below is the result of my experiment. It turned out delicious and I had no tummy aches, because the garlic is cooked.
This dip goes beautifully with carrot or other vegetable sticks; it can be used as a spread on gluten free bread or crackers, or just eaten warm with other foods.
Here is the recipe:
- 2 aubergines
- 2 tomatoes
- 1 onion
- 1 clove of garlic
- the juice of half a lemon
- 2 tablespoons olive oil
- salt and pepper
- Prick the aubergines with a sharp knife. Place them on a sheet of non-stick baking paper and put them in the oven for one hour at 200°C. Halfway through, turn them over.
- While the aubergines are baking, pour some boiling water over the tomatoes and let them soak in the water for a few minutes. Take them out, take the skin off and dice them.
- Chop the onion and garlic.
- Take the aubergines out of the oven and let them cool down a little. Then peel them and cut them in chunks.
- Heat the olive oil in a saucepan. Gently fry the onion and garlic for a couple of minutes, and then add the aubergines and tomatoes, stirring all the time.
- Reduce the heat, cover the saucepan, and let the vegetable simmer for 5 minutes.
- Turn the heat off, add the lemon juice, and salt and pepper to taste.
- Use a hand blender and mix to obtain a lovely smooth dip.
- You can enjoy this hot or cold – it’s lovely 🙂
PS: if raw garlic agrees with you, I thoroughly recommend trying Michael Kitson’s aubergine dip – you can find the recipe if you click here