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.
Categories
- Meal Type: - Appetizer - Dips - Everyday - Leftovers - Quick & Easy - Snacks
- Cuisines: - Fusion
- Occasions: - Anniversaries - Easter - Mothers Day - Parties - Picnic - Valentine's Day
- Ingredients: - Other Vegetables
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Fat Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Low Salt - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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