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Spicy aubergine dip

When aubergines (eggplants) are in season, they are very cheap so it's worth buying a lot of them, as they are very healthy and can be used in  many wonderful dishes such as curries, stews, chutneys and so on. I like roasting them whole then using the flesh for dips and soups. The following Indian-style spicy aubergine dip is perfect for parties, barbecues, picnics - but you can also use it as a sandwich spread, pasta sauce - or add some stock and you'll get a tasty and healthy soup!!
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium aubergines
  • 1 Tbsp olive oil
  • 1 large onion
  • 2 cloves of garlic
  • 1 green chilli
  • 2 tsp grated ginger
  • 3 tomatoes ripe
  • 2 handful of fresh coriander
  • 1.5 Tbsp curry powder
  • Squeeze of lemon

Method
 

  1. Preheat the oven to 200°C.
  2. Prick the aubergines all over with a knife, then place them in a baking tray. Roast for 45-60 minutes until the aubergines collapse and the flesh is soft. Take the tray out of the oven and let them cool in the tray. Cut them in half and scoop the flesh out. Set aside.
  3. Finely chop the onion and garlic. De-seed and finely chop the chilli. Grate the ginger and measure out 2 tsp. Roughly chop the tomatoes.
  4. Heat the oil in a pan. Add the onion and gently sauté until softened. Add the garlic, ginger and chilli, then fry for 1 minute whilst stirring. Add the tomatoes, the curry powder and salt & pepper to your taste. Cook for 10-12 minutes until softened.
  5. Add the aubergine flesh and cook for 3 minutes to warm through. Turn off the heat and add the coriander. Process it with a hand-held blender until you get a coarse paste.
  6. Serve warm or at room temperature.