Serves 4
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
By David Laris
From Saturday Kitchen
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Pureed aubergine and garlic dip
Ingredients
500g/1lb 2oz aubergines (continental if possible)
3 cloves garlic, crushed
½ medium red onion, chopped
1 tbsp tahini sauce
50ml/2fl oz olive oil
½ lemon, juiced
a pinch of cumin
salt and pepper, to taste
Method
1. Roast the aubergine in an oven at 180C/350F/Gas 4, or preferably char-grill to give a smoked flavour. Cook until completely soft in the middle (40-45 minutes in the oven).
2. Allow to cool slightly and peel.
3. Finely chop by hand and combine with all other ingredients.
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