Tuesday, September 25, 2012

Aubergine dip

This dip is great served with turkish bread, carrot sticks and olives.

1 Aubergine, peeled and diced into small cubes
1 large clove garlic, minced
salt & pepper
2 C water (+ extra if needed)
a good sprig of mint, finely chopped
a generous stalk of dill, finely chopped
1 scallion, finely sliced
a stalk of Italian flat leaf parsley, finely chopped
Juice of half a lemon

Throw the aubergine, garlic, salt & pepper and water into a wok and cover with a lid.
Cook for about 5-10 minutes and when the aubergine is soft and pretty much cooked, add the herbs, scallion and lemon juice and check for seasoning. Add water if it looks like it's sticking. Sauté a little longer. Turn heat off and then transfer to a food processor and blend until the consistency you desire.
Scrape out into a bowl and put in the fridge to cool (or freezer for a slightly more rapid cool). Just before serving, check for seasoning and add a little more salt, lemon juice or some extra mint or dill if required.

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