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Smashed brinjal, lemon and garlic dip

20 minutes

Smashed brinjal, lemon and garlic dip

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 20 minutes

Ingredients

2 large brinjals
1 T olive oil
3 cloves crushed garlic
Juice of 1 lemon
1 T olive oil
½ cup flat-leaf parsley
Dried chillies
Seasoning, to taste

Method

Preheat the oven to 180°C.

Rub large brinjals with olive oil and prick all over with a fork. Place on a baking tray and roast for 20 minutes, or until softened.

Scoop out the flesh and combine with cloves crushed garlic, the juice of 1 lemon, olive oil, chopped flat-leaf parsley, torn dried chillies and seasoning, to taste.

Serve with sheets of crisp flatbread.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

5-ingredient microwave fudge

Mediterranean flatbread

Butter bean and anchovy mint salad

Baby pea and lemon couscous salad

Greek summer salad with toasted pittas

Baked potato with mustard and watercress butter

Marinated courgettes or cucumbers

Organic beetroot granita

Roast red peppers with Thai pesto

Roast beets with pomegranate yoghurt dressing

Leek, red onion & Knockanore Oakwood Smoked Farmhouse Cheese salad

Crispy potatoes with lime-and-parsley salt

Smashed brinjal, lemon and garlic dip

Smashed brinjal, lemon and garlic dip

Ingredients

Method