Having a bag of chips to finish off (in spite of the diet, yeah) I decided to prepare an aubergine dip but not with the oriental touch I had for the other version (see here Oriental aubergine dip), so why not go mediterranean and add a little bit of crumbled feta and flat leave parsley?
- flat leave parsley
- lemon juice
- olive oil
- chilli powder
- roast the aubergine in the oven until cooked (about 20-30 minutes depending on the size), let it cool, peel it and smash mit with a fork;
- put it in a bowl and add some chopped flat leave parsley, lemon juice, olive oil;
- season with salt&pepper and add a little heat by adding some chilli powder, mix well and serve.