Roast Aubergine and Garlic Purée

Rachel Allen makes a Middle Eastern spread with baked garlicky aubergines sharpened with lemon juice
By Rachel Allen
Roast Aubergine and Garlic Purée
  • Rating:
  • Serves: 4-6
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 2 aubergines
  • 6 whole cloves garlic, peeled
  • 1 tsp freshly ground salt and black pepper, or to taste
  • 100 ml olive oil


Cut the aubergine in half lengthways and place skin side down on a baking tray. Drizzle with a little of the olive oil and season well with salt and pepper.

Add the whole garlic cloves to the tray and bake in a moderate oven for 20-30 minutes - until the garlic and aubergine are soft. Using a metal spoon, scrape the flesh from the the aubergine and discard the skin.

Tip the aubergine into a food processor with the garlic, olive oil and lemon juice. Blend until smooth. Check for seasoning and serve with garlic bread.

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