Using lots of store cupboard ingredients, this creamy roasted aubergine dip has lots of umami flavours and is simple and easy to create.
TIME 55 minutes
3 tablespoons peanut butter
1 x 400g tin butterbeans, drained and rinsed
2 tablespoons brown or white miso
1 garlic clove
4 cm piece ginger, roughly chopped
2 lemons, juiced
3 tablespoons olive oil
1 tablespoon maple
Preheat the oven to 180C. Pierce the aubergine all over with a knife and roast for 40 - 45 minutes until soft and blackened on the outside. Leave to cool.
Scoop the inside of the aubergine into a blender, discarding the skin. Add remaining ingredients. Blitz until you have a smooth dip and season lightly.
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