Aubergine is like a flavour sponge, it works so well with the smoky flavour from charcoal cooking. It is easy to adapt the flavour to more Mediterranean or more Indian styles, based on what you add to the charred flesh. Play with it and make it your own.
This dip is so versatile and makes a wonderful addition to a main meal or it's great served with warm flat breads at the same of a meal.
Author:
Tara Quick
Ingredients
3-4 aubergines
½ tsp cumin
1 garlic clove grated
1 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp salt
a pinch of black pepper
2 tbsp iced water
2 tbsp tahini (optional)
To finish:
Sea salt flakes
Olive oil
1 pinch of smoked sumac
Pomegrate seeds (optional)
Directions
Place the aubergines directly on the hot charcoal.
Turn to char the outside evenly. This should take 15 to 20 minutes with the door closed (open to turn).
Remove from the oven and cover for 5 minutes. Then slice in half and scoop out the flesh, disregarding the skins.
Place the aubergine flesh along with the other ingredients into a food blender and mix until you achieve a creamy texture (make sure to use iced water, as it helps to thicken the dip.)
Place in a nice serving bowl and top with a light dusting of sumac and a drizzle of olive oil.
