Aubergine parmigiana dipping oil

5.00

Inspired by the classic Italian dish, this oil is full of rich, roasted flavours. This dip is best with crusty sourdough. Any leftovers should be stored in the fridge and used within three days.

First published in 2024

Ingredients

Metric

Imperial

Method

1

Preheat the oven to 200°C fan

2

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

3

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

4

Stir the mashed aubergine, sun-dried tomatoes, Parmesan and balsamic vinegar into the oil. Season with salt and pepper, and stir in fresh basil

First published in 2024

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