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Author Notes: Aubergine dip or in other words baba ghanouj with fresh lemon juice, parsley and olive oil served on toasted sourdough bred. —spicyblackbean
- 2 large aubergines
- 1 lemon
- 2 clove garlic
- 2-3 tablespoons fresh parsley
- 2 tablespoons olive oil
- Pre-heat the oven to 220 º C Cut the aubergines lengthways in quarters then arrange them on the baking tray, sprinkle olive oil and salt. Bake for 30 minutes until soft and slightly golden brown. Remove the aubergine from the oven and allow to cool.
- In the food processor combine aubergine with lemon juice, grated garlic, parsley and salt and blend until smooth. Taste and add more lemon juice, parsley or salt if needed. Serve with crostini bread, pita or vegetable sticks.