Roasted Aubergine dip
We love growing aubergines (also known as eggplant, or brinjal) and grow 10 different varieties from the small Asian eggplant to the big fruity black beauty. We slow roast them over a fire to get a nice smoky flavour, then mix with a little garlic, lemon juice, salt and oil, before bottling.
- This is one of the all-time great dips to have with bread as part of a mezze spread.
- For an even more delicious dip, mix a bottle with 2 to 3T tahini and a clove of fresh crushed garlic for the perfect babaganoush.
- For a quick snack with a bowl of nachos.
- Great spread on bread for a gourmet sandwich with ham or roast beef, brie, lettuce and tomato.
Out of stock
The Wickedfood Earth Farm food gardens and orchards are planted with a wide variety of heirloom vegetables and herbs, and the extensive orchards have over 50 varieties of fruit and nut trees, and berries. The Wickedfood Earth Farm food gardens are internationally recognized by Slow Food as an important educational garden. At Wickedfood Earth Country Cooking School we bottle all excess fruit and vegetables at the peak of their ripeness. All our fruit and vegetables are grown along organic lines, free of insecticides, fertilizers or any other poisons. We hand make small batches of a wide range of preservative-free preserves, jams, chutneys, relishes, sauces and bottled fruit. This ensures that, by not over-processing, the result is concentrated, natural flavours.
|Dimensions||7 × 7 × 11 cm|