Roasted aubergine dip
Creamy and bursting with subtle spice, this aubergine dip is similar to Baba Ghanoush and pairs perfectly with toasted pitta bread
SERVES
2
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
20
MINUTES
Ingredients
1 large aubergine
50ml olive oil
1 tsp cumin seeds
1 garlic clove, peeled
50g freshly grated Parmesan cheese
4 black olives, pitted
salt
pepper
Method
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 180Ā°C 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.
