Aubergine, Walnut and Mint Dip

Name: Aubergine, Walnut and Mint Dip
Yield: Serves 6-8 as part of a mezze
Cuisine: British
Ingredients: 125 ml soured cream; salt and freshly ground black pepper; salt and freshly ground black pepper; 2 tbsp lemon juice; 60 g walnuts; 2 tsp dried mint; 2 large garlic cloves, crushed or finely grated to a pulp; 120 ml olive oil plus extra for loosening if required; 3 shallots, finely chopped; 1 large aubergine, cubed

Preparation info

Serves
6-8
as part of a mezze

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

Serve this deliciously garlicky dip at room temperature with plenty of warm flatbreads for scooping.

Ingredients

120 ml olive oil plus extra for loosening if required
1 large aubergine, cubed
3 shallots

Europe
United Kingdom
Starter
Gluten-free
Vegetarian
London

Method

Heat a large frying pan with about 90ml of the oil and fry the aubergine over a medium heat until golden and soft. Turn the heat down slightly, add the shallots and cook for a further 2 minutes. While the aubergine is cooking, lightly toast the walnuts in a dry frying pan.

Using a food processor or stick blender, blend the aubergine mixture with the lemon juice, garlic and walnuts until