This simple but delicious dip is packed with flavour. Perfect for a party, serve it with toasted pittas or crackers and an extra sprinkle of chopped walnuts on top for a little crunch.
- 1 aubergine
- 6 tbsp. extra-virgin olive oil
- 1 garlic clove
- 1 small red onion
- 100g walnuts, chopped
- 3 tbsp. lemon juice
- Salt and pepper
Preheat the oven to 220C. Place the aubergine onto the top shelf with a tray underneath the top shelf and bake for half an hour. The skin should be charred and the inside soft.
Take out of the oven and leave to cool enough for you to handle it. Finely dice the onion and mince the garlic clove. Heat the oil in a frying pan and add the onion. Fry until soft. Add the garlic and fry for 1-2 minutes. Add the soft aubergine and stir to combine.
Pour ingredients into a bowl. Stir in the lemon juice and the walnuts. Season to taste with salt and pepper.