Super versatile, use whatever you have in the fridge!
Serve with flatbreads
1 Hour 5 Minutes
Preheat your oven t0 180°C. Pierce the skin of your aubergine a few times with a knife then roast for 45 minutes. It should be blackened and soft. Leave to cool.
Peel and crush the garlic, and deseed and chop the chilli. Finely chop the parsley.
Scoop the insides of the aubergine into a food processor. Blitz with the garlic, chilli, parsley, oil, the juice of 1/2 lemon and salt and pepper. Blitz until smooth.
Make sure you taste and season to your liking.
Place in a dish and sprinkle with paprika. Enjoy!
Recipe from Jamie Oliver.