Smoky Aubergine Dip with MultiSeed Brittles Original

Ingredients:

• 2 aubergines (approx 500g/ 1lb)
• 3 cloves garlic, peeled and roughly chopped
• 3 tablespoons lemon juice (approx 1 lemon)
• 1 teaspoon of salt
• 1 teaspoon smoked paprika
• 1 tablespoon tahini
• 1 tablespoon extra virgin olive oil
• 1-2 tbsp unsweetened organic yoghurt/creme fraiche (optional)
• Handful flat leaf parsley, chopped
• Roots & Wings Organic MultiSeed Brittles Original
  Black pepper

Method:

Makes 1 bowlful 

Preheat oven to 180C/350F/Gas 4.
Slice the aubergines in half length ways. Pierce the skin a few times and lightly coat in some oil. Place flesh side down on a baking tray and place in the oven for 45 to 60 minutes. The skin should be starting to deflate, be wrinkled and the flesh really soft. Place a knife through to check, leave in for a few more minutes if needs be.

Let the aubergine cool then scoop the flesh into a food processor. Discard the skins. Add the roughly chopped garlic, salt, smoked paprika, tahini, lemon juice and olive oil. Blend until smooth, taste and season. Add the yoghurt if using and blend once more. This can be served straight away, or if you have time on your side, place in the fridge overnight to let the flavours develop.

Top with chopped parsley and serve with a stack of Roots & Wings Organic Brittles