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The Fair Trade Cook Book

Yemeni Aubergine Dip

A tangy aubergine dip with olives and tomatoes.
See Eggplant salads and appetizers on Wikipedia for a generic view of aubergine dips.

Ingredients

1 large	aubergine
1 small	salad onion
1	FAIRTRADE lemon
15 ml	Zaytoun FAIRTRADE Palestinian olive oil
2	cloves garlic
5 ml	ground cumin
5 ml	salt
to taste	FAIRTRADE freshly ground black pepper
12 or more	pitted green olives
1	medium tomato





FAIRTRADE	Sources Fresh food Lemons Olive Oil Herbs and Spices

Notes

Method

Cooking

Wash the aubergine and roast in the oven at Gas Mark 4 for about 1 hour.
Allow to cool and remove the skin.

Preparation

Skin the onion and chop.
Skin the garlic and chop.
Juice and zest the lemon discarding pith and pips.
Halve the olives, chop fine the tomato.

Put the aubergine into a food processor with the onion, lemon juice and zest, olive oil, garlic and cumin.
"Whizz" for a minute or so until smooth.
Check the taste and add pepper and salt as necessary.

Assembly

Turn out onto serving dish and decorate with olive and tomato pieces.

To serve

Serve chilled as Meze dish or with crackers as a dip.