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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.
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

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

Method
 

  1. Let the aubergine cool, then scrape the flesh into a small food processor. Discard the skin.
  2. Roughly chop the other ingredients and add to the aubergine.
  3. Whiz until you get a smooth texture.
  4. Taste and adjust the seasoning, spices and the lemon juice.
  5. Transfer it into a small bowl and serve with crudites.
  6. Store it in the fridge, if not served immediately.