Aubergine Dip/Pasta Sauce
Ingredients:
1 large aubergine, cut in 5 cm cubes
1 tbsp olive oil
400g tin of chopped tomatoes
1 clove of garlic chopped
1 tbsp white wine vinegar
Natural Greek Yoghurt (optiona)
This can be used as a dip for breadsticks, crackers or carrot sticks or use as a tomato based pasta sauce.
1 large aubergine, cut in 5 cm cubes
1 tbsp olive oil
400g tin of chopped tomatoes
1 clove of garlic chopped
1 tbsp white wine vinegar
Natural Greek Yoghurt (optiona)
- Place the aubergine in a saucepan with the olive oil, tomatoes (swirl tin around with a splash of water to get the last bits and add a little more liquid).
- Cook over a medium heat for 20 minutes.
- Now stir in the garlic and vinegar and cook for a further 20 minutes, add another splash of water (or tomato juice if you have it) if necessary to stop it sticking, until the aubergine is very tender.
- Remove from the heat.
- If you are adding the yoghurt, stir in once colled a little and if you think your child(ren) will complain about lumps, then give it a quick blitz in a blender or with a hand blender in the pan.
This can be used as a dip for breadsticks, crackers or carrot sticks or use as a tomato based pasta sauce.