Aubergines/Eggplant/melanzane are abundant in the Mediterranean. This was a favourite dip to make in summer.
I large aubergine
1 bunch of parsley - chopped
2 large garlic cloves, crushed
2 teaspoons pesto (see my recipe)
1 tbs breadcrumbs
Juice of 1/2 lemon
1/2 cup Olive Oil
Salt and pepper
Set over to 200C for 1/2 hour
Make a cut in the aubergine and put on a grilling plate in the oven.
Put in the oven for about 1/2 hr when the inside should be soft and easy to spoon out
Put the pulp into a blender together with the rest of the ingredients until the mixture looks like a dense cream.
Leave in the fridge for a day and serve with a drizzle of olive oil and a garnish of basil