Niki’s Tomato, Aubergine and Olive dip


Hey there fellow foodies!

My Autumnal dip is wonderful with a crusty loaf of some plain white rice. In my view, it is the dip that is light and tasty and so so moorish. You just cannot get enough of it because of its unique flavour. As always…so easy to make!

You simply need 2-3 medium sized aubergines which has been slow roasted, 3 cloves of garlic which have been slow roasted as well, (do not worry, the flavour will mellow out- wont be overpowering), 2 roasted tomatoes, 3 tablespoons of extra virgin olive oil and seasoning.

In a pan, simply mash all of these ingredients together with a wooden spoon. Slowly add in the olive oil whilst mashing on a low heat (warning- you need  to put in some elbow grease!) with seasoning and until you are happy with the consistency of your dip. i like mine slightly course but still on the fine side. Please please, do not be tempted to process this dip in the food blender, it just wont have the same flavour, trust me!

Serving suggestion by nikibakes

Happy Baking!




2 thoughts on “Niki’s Tomato, Aubergine and Olive dip

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