Yemeni Aubergine Dip
DownloadA tangy aubergine dip with olives and tomatoes.
See Eggplant salads and appetizers on Wikipedia for a generic view of aubergine dips.
This recipe contains the following types of ingredient: plants and fungi.
Ingredients
Method
Cooking
Wash the aubergine and roast in the oven at gas mark 4 (180 °C; 350 °F) 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 a Meze dish or with crackers as a dip.