Aubergine parmigiana dipping oil
Ingredients
Metric
Imperial
- 1 small aubergine
- 150ml of extra virgin olive oil
- 1 garlic clove, sliced
- 50g of sun-dried tomatoes, finely chopped
- 10g of Parmesan, grated
- 1 tbsp of balsamic vinegar
- 1 handful of fresh basil, chopped
- salt and pepper
Method
Preheat the oven to 200°C fan
Prick the aubergine with a fork and place it on a baking tray. Roast for 25–30 minutes until soft and collapsed. Once cool, peel the aubergine and finely mash the flesh
Heat the olive oil in a small pan over medium heat, then add the sliced garlic. Cook for 2–3 minutes until fragrant but not browned, then remove from the heat
- 150ml of extra virgin olive oil
- 1 garlic clove, sliced
Stir the mashed aubergine, sun-dried tomatoes, Parmesan and balsamic vinegar into the oil. Season with salt and pepper, and stir in fresh basil
- 50g of sun-dried tomatoes, finely chopped
- 10g of Parmesan, grated
- 1 tbsp of balsamic vinegar
- 1 handful of fresh basil, chopped
- salt and pepper
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