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Preheat the oven to 220°C.
Pierce each aubergine four times with a fork and place on a baking tray.
Roast for 1 hour at 220°C, until the skin is blackened and the flesh is soft.
Remove from the oven and let cool for 10 minutes.
Peel the aubergines and add the flesh into a colander.
Let drain for 5 minutes.
Fit the Knife Blade to the Food Processor attachment.
Add the aubergine flesh into the attachment.
Add red onion, garlic, parsley, lemon juice, fine sea salt and extra virgin olive oil.
Pulse until well combined with a chunky texture.
Chill in the fridge for 1 hour.
Transfer the dip into a serving bowl.
Garnish with olive oil, red onion, parsley and olive.
Serve.
Preheat the oven to 220°C.
Pierce each aubergine four times with a fork and place on a baking tray.
Roast for 1 hour at 220°C, until the skin is blackened and the flesh is soft.
Remove from the oven and let cool for 10 minutes.
Peel the aubergines and add the flesh into a colander.
Let drain for 5 minutes.
Fit the Knife Blade to the Food Processor attachment.
Add the aubergine flesh into the attachment.
Add red onion, garlic, parsley, lemon juice, fine sea salt and extra virgin olive oil.
Pulse until well combined with a chunky texture.
Chill in the fridge for 1 hour.
Transfer the dip into a serving bowl.
Garnish with olive oil, red onion, parsley and olive.
Serve.