Roughly dice two aubergines and toss in a bowl with one onion, salt and a glug of olive oil. Put into a baking tin and roast at 200ºc for 30-40 minutes (until the veg is soft). Once cooked, place the mix in a food blender with two cloves of chopped garlic, the juice of one lemon and a handful of fresh parsley. Pulse three or four times to blend and season to taste.
This dip is great served with warm pitta bread.
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