Charred Aubergine Dip with Garlic & Thyme (V / VG)
A super simple way to make the most of this smoky and earthy vegetable. Cooked over the grill with our Smoked Garlic & Black Peppercorn Bread Dipper, complementing those flavours perfectly. Our Garlic & Thyme Plant Based Mayonnaise makes this the ideal dip for any following a plant based diet, or indeed not!
Serves 4
INGREDIENTS
3 aubergines, cut in half lengthways
Smoked Garlic & Black Peppercorn Bread Dipper
Pinch of sea salt
Garlic & Thyme Plant Based Mayonnaise
1 tsp ground cumin
Juice of a lemon
Score the flesh of the aubergines and sprinkle over some salt, before drizzling with the bread dipper. Pop onto the grill, flesh side down for 5-10 minutes, turning halfway through the cooking time. You want the flesh to become soft, creamy and slightly browned.
Once cooked, leave the aubergines to cool and then remove the flesh before mashing together with a couple of tablespoons of the mayonnaise, or to your liking, along with the juice of a lemon, cumin and a good pinch of salt.
Enjoy with our Fire Pit Flatbreads.
