Aubergine Soy Sauce Dip with Garlic
The aubergine dip goes very well with fresh baguette or ciabatta, various cheeses and salted almonds.
- Preparation Time10 mins
- Cooking Time40 mins
Nutrition per serving
- Energy106 Kcals
- 1 whole garlic bulb
- 1 aubergine
- 3 tbsp olive oil
- 4 tbsp Kikkoman Naturally Brewed Soy Sauce
- Juice of half a lime
- 2 tbsp flat leaf parsley, chopped
- Freshly ground black pepper
- ½ tsp chilli flakes
Preheat oven to 220°C/200°C fan. Halve garlic bulb horizontally. Wash the aubergine, cut off the ends and halve lengthwise. Put the garlic and aubergine cut surface upwards on a baking tray covered with baking paper, cut slashes diagonally several times into the aubergine, spread thinly with 1 tbsp olive oil and bake in the oven for approx. 30-40 minutes. Remove garlic and aubergine and allow to cool.
Press the garlic flesh out of the papery skin. Remove the soft aubergine pulp with a spoon, puree with garlic, remaining oil, Kikkoman soy sauce, lime juice and parsley. Season with pepper and chilli flakes and serve.