Roasted aubergines are the most divine of vegetables. This dip will rival anything you can make with chickpeas in terms of flavour and texture.
There are several classic recipes which make the most of this core ingredient, the most popular is probably baba ganoush which makes use of tahini paste (a sesame seed paste) in the same way as a chickpea houmous. Pesto makes a lovely addition, too, for more of a mediterranean flavour. This version is a bit more far east/fusion and tastes all the better for it 🙂 I’ve used a teaspoon of Fragrant Thai Base, containing basil, chilli, lemon grass and galangal.
- 2 aubergines
- 2 garlic cloves
- 1 tsp ground cumin
- 1 tsp Thai base
- 5 tbsp olive oil
- 2 tbsp lemon juice (from 1/2 lemon)
- Mint leaves, chopped
- Roast the aubergines and garlic cloves in their skins for 45 minutes.
- When they are cool, scoop out the flesh of both.
- Toast the ground cumin for a minute or two in a dry frying pan until they smell fragrant.
- Blend or mash all the ingredients together, using a fork for a rough texture or a blender for a smoother one.
- Leave for an hour or two before serving to let the flavours develop before serving with vegetables or as a side dish for cold meat or fish.