About this recipe:This sweetly spiced, melt-in-the-mouth chunky dip is great for vegetarians, but meat-eaters will love it too. It is good as a vegan appetiser or a light supper.
1 large aubergine
1 tbsp olive oil
1 tbsp tomato purée
1 garlic clove, crushed
1 tsp ground coriander
1 tsp ground cumin
pinch of chilli powder (optional)
1 tsp sugar
salt and freshly ground black pepper
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Method Prep:30min › Cook:5min › Ready in:35min
Place the whole aubergine under a preheated moderate grill and grill for 20 minutes, turning it halfway through cooking.
Allow to cool slightly, then cut the aubergine in half, scoop out the flesh with a spoon and place in a sieve over a bowl to drain for a few minutes.
Heat the oil in a non-stick frying pan, add the tomato purée, garlic, coriander and cumin and stir over a gentle heat for 30 seconds. Add the chilli powder if liked, for a spicier note.
Add the aubergine, sprinkle over the sugar and season with salt and pepper. Crush the aubergine with a fork and keep stirring for about 5 minutes until you have a creamy purée. Serve hot, warm or chilled with toast fingers.
*This dish is perfect for using slightly damaged or over-ripe aubergines. *Serve with Hummus Dip, Marinated Cucumber Yoghurt and Taramasalata (all on this website) for Mediterranean-style casual dining.
Great recipe and really easy to make. I reheated the purée for lunch and ate on oatcakes with cream cheese. I would however advise piercing the skin before putting it under the grill as my aubergine exploded! - 04 Oct 2010