Friday, 7 September 2012

Aubergine Dip

I am always looking for healthy but interesting snacks and I really miss my Friday night hummus and crisps chow down, so I found a healthy alternative. This dip is delicious and healthy and the addition of smoked paprika gives it a lovely smokey depth, it' also 0pp so wonderfully tasty without being sinful!

I also love this dish, my Mum brought it back from Spain for me and it's the perfect size for dips and the lovely blue flowers and pattern are beautiful.

Aubergine Dip
(Serves 4)
(0 WW ProPoints per serving)

2 large aubergines
1/2 lemon
1 clove garlic, sliced
1/2 tsp smoked paprika
salt and pepper

Preheat the oven to 190C.

Cut the aubergines in half and put on a baking tray cut side up. Bake in the oven for 25-30 mins or until the insides are mushy, halfway through turn the aubergines so they are cut side down.

When the aubergines are cooked, leave to cool for a bit and then scrape out the insides into a food processor. Add in the remaining ingredients and whizz until combined and puree like.

Serve with crudites for a 0pp snack or with plain crisps.


  1. Ooh, I was just talking about what to do with eggplants on my blog. I'm not a big fan and I never know what to make when I get them in the CSA. I'm going to have to try this dip!

  2. Your Indian recipe looks fantastic. I wasn't a big fan od aubergine either but making dip out of it really helped! I make this one all the time!