Aubergine Dip
Velvety dip with a bold flavour profile. The rich taste of roasted eggplant is elevated by a fiery kick of harissa, bringing warm complexity to every bite.
Ingredients
Number of portions
How to prepare
Preheat the oven to 200°C. Pierce the aubergines with a fork and place them on a baking sheet.
Roast the aubergines for 30–40 minutes, until they’re soft and the skin is charred.
Let the aubergines cool, then peel off the skin and mash the flesh.
In a bowl, mix the mashed aubergine with Santa Maria Harissa Sauce and olive oil. Season with salt and pepper.
Serve chilled or at room temperature.
Recipe categories
Food