Monday, January 04, 2010

Aubergine and garlic dip

The aubergine and garlic dip is a healthy and tasty alternative to mayonnaise or sour cream based dipping sauces. It is surprisingly easy to make, as well.

Place one medium sized aubergine in a hot oven (200C / 400F), and bake in the oven for one hour. Allow to col down.

Make an incision into the aubergine, and you'll find that the skin is surprisingly easy to remove. The baked aubergine will be soft and moist, with a meaty consistency.

Place the baked aubergine in a liquidizer. Add 5 cl / 2 fluid oz good olive oil.

Mince 3-4 cloves of garlic finely and add to aubergine and olive oil. Season with salt, pepper, and a few chili flakes for some additional heat. You may add other herbs and spices to match your favourite taste.

Process the aubergine, olive oil, garlic and seasoning into a fine puree. Use it as dipping sauce for snacks or vegetables, or as a healthy sandwich spread.

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