Skip to content

Aubergine Dip with Pitta Chips

A tangy Aubergine dip with Sea Salt Pitta Chips.

Aubergine Dip Ingredients:

  • 1 aubergine
  • 1 clove of garlic
  • ½ – 1 fresh green chilli
  • ½ a bunch of fresh flat-leaf parsley
  • 1 tablespoon extra virgin olive oil
  • ½ lemon
  • ½ teaspoon smoked paprika

Pitta Chips:

  • 4 Pitta Breads
  • Extra virgin olive oil
  • Salt

Pitta Method:

  1. Cut the pitta breads into two thin halves and slice in the chip shaped pieces
  2. Drizzle over the extra virgin olive oil and sprinkle on the salt
  3. Put in the oven at 180ºC for 10-12 minutes or until golden brown

Aubergine Dip Method

  1. Place all of the ingredients in to a food proccessor
  2. Taste the aubergine dip and season with salt and peeper to taste.

1 reply »

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Follow Claytons Cookbook on
%d bloggers like this: