1 hour 20 min

    A Mediterranean dip made from aubergines, which is delicious warm with pitta bread or chunks of bread!

    Derbyshire, England, UK
    14 people made this

    Serves: 6 

    • 1 aubergine
    • 1 small onion, chopped
    • 2 garlic cloves, chopped
    • 2 tablespoons olive oil
    • 240 water
    • 1 1/2 teaspoons tomato puree
    • salt and pepper to taste
    • 1 pinch saffron
    • 200ml soured cream
    • pinch of dried mint

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Peel the aubergines, dice and place in a bowl.
    2. Sprinkle generous amounts of salt and add water to cover the aubergines - mix with your hand so the salt is diluted (this step will take the bitterness out of the aubergines).
    3. Place something heavy on to the aubergines to hold them under the water.
    4. Saute the the onion and garlic with a little of the oil on a medium heat.
    5. Once the aubergine is ready, rinse with water and leave to drain.
    6. When the onion is golden, add more oil and add the aubergines.
    7. Fry the aubergine until they turn brown (this will take 20- to 30 minutes).
    8. Add 240ml water to the pan, with the tomato puree - cover and cook for 30 minutes.
    9. Season with salt and pepper and the saffron.
    10. When the aubergine is ready blend the aubergine mixture.
    11. Taste- add more seasoning if required.
    12. Mix in the sour cream and mint.

    Serving suggestion

    Either eat it warm or chilled.

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