I often buy an aubergine from the market and when I get it back home wonder what I’m going to do with it. Sure there’s always moussaka but do I really want to cover this wonderful vegetable with mince beef and cheese all the time? The answer is no. So this Eastern Mediterranean dip is a great way to celebrate the aubergine’s (or egg plant as it’s also known) unique flavour. It also makes a great filling for a pita if you are needing any more ideas for my Pita Bread Diet.
Ingredients
2 large aubergines
2 cloves of garlic
1tsp ground coriander
1tsp chilli flakes
2tbsp Tahini
1 lemon
Salt and pepper
To Garnish
Few fresh coriander leaves
1tsp paprika
Glug of good olive oil
Method
Place the two aubergines under a hot grill about 4 inches away from the element. Cook under the grill for about an hour turning occasionally. When they are ready they should be shrivelled, blackened and when pierced with a knife there should be no resistance.. Place in a colander to cool allowing the excess water to drain away.
When cooled cut each aubergine in half and scoop out the flesh and place in large sieve. Press down gently with a ladle or large spoon to reduce the amount of water in the aubergine flesh. This way the aubergine flavour will be more intense. Place the aubergine flesh in a blender along with the garlic and blend until smooth. Transfer the mix into a bowl and add the juice of half of the lemon, ground coriander, chilli, giving it a good stir. Taste and season with salt, pepper and the other half of the lemon if needed. Garnish with a few coriander leaves, paprika and a drizzel of olive oil. Serve with slices of warm pita bread or crispy vegetable crudités.