Original recipe of the week: spicy aubergine dip

29^th June 2013

Bethany Stone

Bethany Stone

29 June 2013

Inspired by our travels of the world and, of course, our love for the purple vegetable, we thought we would share with you a healthy, easy-to-make dip that’s great for all the family.

Sweet, savoury, spicy and creamy – this really ticks all the boxes. The chilli adds just the right amount of heat to this rich dip, which is suitable for vegetarians and dairy-free folk too!

Spicy aubergine dip

Serves: 4

Prep & cooking time: 1 hour

What you will need:

1 fresh whole aubergine

6 garlic bulbs

1 handful of coriander

1 small chilli

3 tbsp soy yoghurt

2 tsp nigella seeds

1/2 tsp turmeric

1 tsp salt and 1 tsp black pepper

2 tsp fenugreek powder

What you need to do:

1. Preheat the oven to 200°C.
2. Score six slits lengthways into the aubergine flesh, and place one garlic clove in each.
3. Place the aubergine into an ovenproof dish and cover with oil, salt, pepper, fenugreek, turmeric and the nigella seeds, and place in the oven for 45 minutes or until cooked.
4. When removed from the oven and cooling, peel back the skin and remove the top of the aubergine. Be careful to keep the garlic cloves!
5. Now place the flesh of the aubergine, garlic, coriander, chilli and yoghurt into a food processor and blitz until smooth.
6. All you need to do now is pour and serve! Enjoy with bread sticks or crudités of your choice.

Bethany Stone