Mexican style aubergine dip
I love guacamole but I didn’t have an avocado around. I had a pre-baked aubergine in my fridge, which I wanted for makingbaba ganoush(another favourite of mine). I thought I’d make a guacamole-like spread from it instead, so created this Mexican style aubergine dip, which was actually rather delicious! If you don’t have a pre-baked aubergine, just put a fresh, whole one in the oven (rubbed with some olive oil) and bake for 35-30 minutes, until the flesh is soft.
Ingredients
Method
- Let the aubergine cool, then scrape the flesh into a small food processor. Discard the skin.
- Roughly chop the other ingredients and add to the aubergine.
- Whiz until you get a smooth texture.
- Taste and adjust the seasoning, spices and the lemon juice.
- Transfer it into a small bowl and serve with crudites.
- Store it in the fridge, if not served immediately.