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Aubergine Walnut and Parsley Dip

Prep Cooking Serves
20 mins 130 mins 2 Adults

Add a new dip to your selection.

Recipe by The Devilled Egg | The Online Cookery School


  • 2 tablespoons of Fussels Garlic Rapeseed Oil
  • 2 Aubergines
  • Juice from half a lime
  • 1 tablespoon of light tahini
  • 30g roughly chopped walnuts
  • 3 tablespoons roughly chopped parsley leaves


Wrap the aubergines in foil and bake at 160c for 2 hours until soft.

Once cooled, remove and chop the flesh from the aubergine finely.

Roughly chop the walnuts and parsley.

Combine the aubergine, walnuts and parsley with the rest of the ingredients.

Season to taste.


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