Name: Mexican style aubergine dip
Prep time: 5 min
Total time: 5 min
Ingredients: 1 baked aubergine; 2 cherry tomatoes or 1 tomato; 1 clove of garlic; ½ chilli pepper; ½ red onion; 1 handful mint or corridor leaves; ½ tsp cumin; ½ tsp paprika; Cayenne pepper to taste; Lemon juice; Salt and pepper

Mexican style aubergine dip

11 Mar 2020

by Wholeness

Prep Time

5 minutes

Total Time

5 minutes

Background

I love guacamole but I didn’t have an avocado around. I had a pre-baked aubergine in my fridge, which I wanted for making baba 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

1 baked aubergine
2 cherry tomatoes or 1 tomato
1 clove of garlic
½ chilli pepper
½ red onion
1 handful mint or corridor leaves
½ tsp cumin
½ tsp paprika
Cayenne pepper to taste
Lemon juice
Salt and pepper

Instructions

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.

https://cooktogether.com/recipe-items/mexican-style-aubergine-dip/

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