|large one or 2 small ones|
|2 slices slice||Parma ham Parma ham|
|2 tsp tsp||lemon juice lemon juice|
|1 tbsp tbsp||coriander coriander|
|olive oil olive oil|
Summer aubergine dip
Shards of crisp, salty Parma ham add exciting texture to this tasty aubergine dip recipe. For an extra twist, cook the aubergines on the barbecue instead of in the oven to give the whole dish a lovely smoky flavour.
- Slice the aubergine in half and score the flesh with the tip of a sharp knife. Drizzle with olive oil and bake in the oven until soft.
- Once cooked, remove the aubergine from the oven and set aside to cool.
- Meanwhile, fry the Parma ham in a dash of oil until crisp. Leave to cool and drain on a piece of kitchen towel, then chop into small pieces.
- Scoop out the aubergine flesh and mash with the lemon juice and garlic. Stir through the chopped coriander and garnish with the Parma ham.