Roasted Aubergine Dip

CREAMY and spicy, this aubergine dip is similar to the Middle Eastern dish, Baba Ghanoush.

It is fantastic served with toasted pitta bread.

Makes approx 150ml (5 fl.oz)

1 large aubergine

50ml (2 fl.oz) olive oil

1 tsp cumin seeds

1 garlic clove, peeled 50g

(2oz) freshly grated Parmesan cheese

4 black olives, pitted

Salt and freshly grated black pepper

Place the aubergine in a roasting pan and drizzle some olive oil on top. Use your hands to coat it in the oil. Cook in a preheated oven at 180C/350F/Gas Mark 4 for 20 minutes, then remove and set aside to cool. Chop into large chunks.

In a frying pan, dry-roast the cumin for 2 minutes or until you can smell the aroma from the spice.

Place the aubergine, garlic, grated Parmesan, olives, cumin seeds and a splash of olive oil in a blender, and blend to a smooth consistency.

Season with salt and pepper.