Aubergine and Roasted Red Onion Dip
Recipe type: Vegan
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Aubergine and Roasted Red Onion Dip - great picnics, parties and lunchboxes
  • 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
  1. Preheat the oven to 210C / 200 Fan / Gas 6 / 400F.
  2. 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.
  3. 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.
  4. 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).
  5. Pulse the aubergine mix until blended but keep some texture.
  6. Serve drizzled with a little olive oil and sprinkled with chopped parsley.
Recipe by Veggie Runners at