A quick search on the internet for aubergine dip will result in many different versions – this is how I made mine today.
You will need:
- 2 medium sized or one large aubergine
- 2 cloves of garlic
- 1/2- 1 teaspoon of cumin
- a good dollop of olive oil
- salt and pepper
Heat your oven to 200 degrees. Wrap the garlic cloves in foil and place them together with your aubergines in the oven for about 40 minutes.
Bring them all out and let them cool. Then chop the aubergine in half and scoop out the inside. You will find that the peel comes off easily. The garlic would have cooked from the inside and you will be able to just squeeze the insides out of the peel once you pierce it on one side.
Place the scooped out aubergine and garlic in your blender and add the cumin and olive oil. Blend well and add salt and pepper to taste. Serve when cool.