A delicious fresh dip using aubergines, olive oil, garlic and basil.


  • 1 aubergine, cut into 1cm cubes

  • 2 tbsp olive oil

  • ¼ onion, chopped

  • 1 garlic clove, crushed

  • 1 bunch fresh basil

  • 1 tsp olive oil

  • 2 slices ciabatta bread

  • olive oil, to brush


  • 1.

    Preheat the oven to 225C/425F/Gas 7.

  • 2.

    Heat 2 tbsp oil in an oven-proof frying pan over a medium heat. Add the aubergine and onion and fry for five minutes to soften. Add the garlic and transfer to the oven and cook for ten minutes. Meanwhile, heat a griddle pan or grill. Brush the ciabatta with oil and grill the bread on each side for 1-2 minutes, or until brown stripes appear. Remove the aubergine from the oven and place into a food processor with the basil and a 1 tsp of oil. Blend to a rough paste and pour out into a bowl. Serve the aubergine mixture with the griddled bread.

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