Aubergine Dip with Pitta Chips

A tangy Aubergine dip with Sea Salt Pitta Chips.

Aubergine Dip Ingredients:

• 1 aubergine
• 1 clove of garlic
• 1 fresh green chilli
• 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.