Roast Aubergine Dip with Paprika Pita Chips
Simple, simple, simple. Plus healthy and tasty. This dip is made with only two ingredients and great served with any dipping chips you can get your hands on or even some good crusty bread.
I often have left over pita breads that haven’t been used for school lunches and these home-made chips have a lovely crunch that make them a perfect accompaniment to the creamy dip.
You will need – for the Roast Aubergine Dip:
1 tbsp tomato pesto
Pre-heat the oven to 200C / Gas Mark 7.
Place two whole aubergines straight onto an oven rack.
Leave to roast until the aubergines are charring on the outside and tender when poked through with a knife – approx. 20 mins
Remove the skins from the aubergine – they peel off very easily and squeeze out any excess moisture from the pulp.
Blitz the aubergines in a food processor along with 1 tbsp tomato pesto until smooth.
Serve with dipping chips or pita chips
You will need – for the Paprika Pita Chips:
Pre-heat the oven to 200C/ Gas Mark 7.
Use a kitchen scissors to cut the pita breads into dip sized chips.
Scatter the chips on a baking tray, drizzle with rapeseed oil and sprinkle over with paprika.
Toast in the hot oven until nicely coloured and crispy – approx. 10 mins.
Chips best served hot and great with the aubergine dip.
‘Til next time, Sheila.
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