INGREDIENTS
- 2 roasted aubergines
- 1 tbsp. of butter
- 1 ½ red onions, finely chopped
- 1 ½ tsp. of salt
- 1 ½ tsp. cumin seeds, crushed between your palms
- 2 green chillies, seeded & finely chopped
- ½ tsp. garlic, crushed
- Freshly ground pepper to taste
- Plain yogurt
- Fresh coriander, finely chopped
METHOD:
- Firstly roast both aubergines under the grill, turning them around frequently, until they both turn black on the outside and soft in the inside all over.
- Once the aubergines are roasted, carefully peel the skin off and put the flesh into a bowl and mash with a fork (do not worry if there is a lot of liquid coming from the flesh it will all be used later on)
- Melt the butter in a saucepan and fry the onions until soft and transparent.
- Add salt, garlic and cumin seeds and fry together for 2-3 minutes.
- Then add the chopped chillies and freshly ground pepper to taste.
- Finally add the roasted mashed aubergine to the mixture and whilst continuously stirring the mixture, cook the mixture for a further 3 minutes.
- Leave the mixture to completely cool and then mix into plain yoghurt and stir in the fresh coriander, leaving some for garnish.
NOTE:
If you find at any time that the onions are sticking to the bottom of the pan then feel free to add a dash of water at any time.
TIPS:
- This dip can be eaten with or without the yogurt and is a great accompaniment to any bread, crackers, celery or carrot sticks and believe it or not mixed in hot pasta its delicious!
- The mixture itself (without the yogurt) can be kept in an air tight container for up to a week.
Happy Cooking & Happy Eating Everyone!
