Aubergine and Roasted Red Onion Dip - great picnics, parties and lunchboxes
Ingredients
2 aubergines
1 medium red onion
4-6 cloves garlic (you decide!)
Half a teaspoon smoked paprika
Handful parsley, chopped
Salt and black pepper to taste
Olive oil
Instructions
Preheat the oven to 210C / 200 Fan / Gas 6 / 400F.
Slice the aubergines in half lengthways and rub the cut sides with olive oil. Place skin-side down on a baking sheet. Cook for 15-20 minutes until they can be pierced easily with a knife and the cut sides start to turn brown.
While the aubergines are cooking, chop the onion and press the garlic cloves with the flat of a knife, leaving the skin on. Please the onion and garlic on a baking sheet and a couple of tablespoons of olive oil. Cook for 15-20 minutes until the onion starts to brown.
Place the aubergines, onion, smoked paprika and most of the parsley in a food processor (or a large bowl if you're using a stick blender). Squeeze in the cooked flesh from the garlic cloves too (discard the skins).
Pulse the aubergine mix until blended but keep some texture.
Serve drizzled with a little olive oil and sprinkled with chopped parsley.
Recipe by Veggie Runners at https://www.veggierunners.com/2013/06/24/aubergine-and-roasted-red-onion-dip/