Roasted Pea And Aubergine Dip With Toasted Pitta Bread

Snack Party Starter
roasted pea and aubergine dip with toasted pitta bread
1 h
cooking time
Intermediate
6
Servings
This Roasted Pea And Aubergine Dip recipe is a great for parties. This delicious dip can be served with carrot sticks, nachos or toasted pitta bread. Created with love with frozen Birds Eye Garden Peas.Logo Thanks to Yes Peas !

Preparation

  1. Preheat oven to 200°C/400°F/Gas Mark 6
  2. Place the aubergines on a baking sheet and roast in the oven for 30-40 minutes, until tender. Cool and cut in half; scoop out the flesh and place in a blender.
  3. Meanwhile cook the peas in boiling salted water for 3 minutes, until tender, drain and refresh under cold water, drain well again, making sure all the excess water has been removed. Then place the rapeseed oil, garlic, mint leaves and peas into the food processor, along with the aubergine, and blend to a thick puree. 
  4. Add the yoghurt and blend again, until the yoghurt is just combined. Transfer the mixture to a bowl and add the chili, cumin, coriander and lemon juice and season well with sea salt and black pepper.
  5. Spoon the mixture into a bowl, toast the pitta breads and cut into fingers and serve warm with the dip - delicious!

Tip!

  • This dip is also great with sticks of carrot, peppers, baby tomatoes, celery and nachos.

Ingredients

Product Ingredients

Garden Peas 375g

Ingredients List

2 
aubergines
350 
g
 
frozen peas
1 
tablespoon
 
rapeseed oil
2 
garlic cloves, peeled and finely chopped
A handful of fresh mint leaves
1 
teaspoon
 
of ground cumin
a red chili, deseeded and finely chopped
A good pinch of ground coriander
Juice of 1 lemon
2 
tablespoons
 
of plain Greek yoghurt
Sea salt and black pepper
6 
pitta breads, to serve

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