Aubergine Dip

Servings: 4 Level of difficulty: Intermediate

Ingredients

1 medium round aubergine
50ml olive oil
1 onion,
diced 3cm ginger,
finely chopped 2 cloves garlic,
finely chopped 1 red chilli, seeds removed,
chopped 2 tsp tomato puree
½ tsp paprika
½ tsp coarsely ground black peppercorns
2 tbsp walnuts,
finely chopped 2 tbsp coriander,
chopped 1 lime, juice

Method
1. Rub the aubergine with a teaspoon of olive oil and roast over a gas flame, turning frequently, until the skin is charred. This should take around 10 minutes. Remove the aubergine from the heat and pop in a plastic bag. Secure with a rubber band and leave on one side for around 10 minutes.

2. Take the aubergine out of the bag and scrape away the skin. Roughly chop the flesh and leave on one side.

3. Soften the diced onion in a frying pan with 3 tbsp of the olive oil for about 5 minutes. Add the ginger, garlic, red chilli, tomato purée, paprika and pepper - stir and fry over a low heat for another minute. Return the aubergine to the pan and continue cooking for another two minutes.

4. Tip the aubergine mixture into a food processor, and add the walnuts and coriander. Process the aubergine mixture until smooth drizzling in the rest of the olive oil as you go. Sharpen the smoky tasting aubergine dip with lime juice, and serve at room temperature with hot, ripped up naans and crunchy vegetable sticks.