Herby Aubergine Dip
Serve with flatbreads
-
1 Hour 5 Minutes
-
Serves 4
1 hour
Serves 10
What you'll need…
- 150g Courgettes
- 175g Caster sugar
- 175ml Sunflower oil
- 3 Eggs
- 100g Pistachios
- 2 Limes
- 175g Self raising flour
- 1 Teaspoon bicarbonate of soda
- 2 Teaspoons ground cinnamon
- 150g Cream cheese
- 150g Icing sugar
The method
1
Preheat oven to 160°C.
2
Grate your courgettes, ensuring you squeeze out any excess liquid.
3
Mix the oil, eggs and sugar together. Then add the grated courgette and combine well.
4
Zest the limes.
5
Stir in the pistachios (optional) along with the lime zest, flour, cinnamon and bicarbonate of soda. Mix well.
6
Pour the mixture into a lined loaf tin and bake for 45-60 minutes or until a knife comes out clean.
7
Allow to cool and remove from the tin. In the meantime make the icing my combining the cream cheese with the icing sugar, and lime juice to your taste.
8
Place in the fridge and allow to cool. Once cool, smooth the icing over the cake and decorate with either pistachios or lime! Enjoy!
Recipe inspired by Taming Twins.
