Aubergine & Sundried Tomato Dip
This amazing dip is a great addition to a meze platter, or meal with flatbreads- it pairs nicely with my pomegranate lamb recipe! It came about because I wanted to make a baba ganoush but had run out of time- I haven't looked back!
Serves: 4
Prep: 5 mins
Cooking Time: 8 mins
Ready in: 15 mins
- 1 Aubergine
- 100g Sundried Tomatoes
- 1tsp Smoked Paprika
- 1tbsp Olive Oil
- Prick the aubergine a couple of times with a fork and slice off the top. Put into a microwaveable bowl and microwave at 800w for 6-8 minutes (until soft).
- Allow the aubergine to cool slightly before slicing in half lengthways. Scoop out the flesh with a spoon and put it in a blender along with the remaining ingredients.
- Blitz until smooth.
Method
- Prick the aubergine a couple of times with a fork and slice off the top. Put into a microwaveable bowl and microwave at 800w for 6-8 minutes (until soft).
- Allow the aubergine to cool slightly before slicing in half lengthways. Scoop out the flesh with a spoon and put it in a blender along with the remaining ingredients.
- Blitz until smooth.
Ingredients
- 1 Aubergine
- 100g Sundried Tomatoes
- 1tsp Smoked Paprika
- 1tbsp Olive Oil
Additional Information
If you have the time and/or patience, you could of course roast the aubergine, or, even better, cook it over a BBQ to get a smokier flavour. Whilst this is suitable for all ages (including weaning) please note that sundried tomatoes are often high in salt, and therefore only a small amount should be given to infants (especially under 12 months).
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