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Roasted Aubergine & Mint Dip

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  • 1 aubergine
  • 1 tbsp olive oil
  • 1 small red onion, finely diced
  • 1 garlic clove, finely chopped
  • 1 tbsp lemon juice
  • a pinch of dried chilli flakes
  • a pinch of smoked paprika
  • ½ tsp ground cumin
  • 1 handful of mint leaves, chopped
  • sea salt and ground black pepper

1. Preheat the oven to 180°C/350°F/Gas 4. Prick the aubergine skin and place it on a baking tray. Roast for 30–40 minutes until the flesh is soft. Remove from the oven and leave to cool. Peel away the skin and scoop out the flesh into a food processor.

2. Heat the oil in a frying pan over a medium heat and sauté the onion and garlic for 5 minutes until softened. Add them to the food processor with the remaining ingredients. Pulse to combine, but leave some texture. Season to taste, then serve.

Serves: 4 • Preparation time:  10 minutes • Cooking time: 45 minutes

Nutritional information per serving:
Protein 0.9g
Carbohydrate 2.3g
of which sugars 1.6g
Fat 2.7g
of which saturates  0.4g
Kcals 35

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