Mediterranean Style Aubergine Dip
Mediterranean Style Aubergine Dip
Aubergines are one of my favourite vegetables. That is why I have so many recipes for them on this website. I first had them in Italy in 1969 when we went to Rome on our honeymoon. I loved it, so made it in our little kitchenette in London soon afterwards.
Serve with pitta bread or any other type of flat bread.
Edited 30/12/2022
Ingredients
- 2-3 large aubergines
- 5-6 cloves (2-3 per aubergine) of garlic*, peeled
- 1 tbsp. olive oil
- 1 red onion, medium
- 1 large, firm tomato
- 1-2 green chillies (optional)
- 1 red pepper, seeds removed (Optional)
- 1 tbsp. chopped coriander leaves or mint leaves or parsley
- Salt to taste
- A good sprinkle of black pepper, ground coarsely freshly
Instructions
- If you do not like the flavour of raw garlic, you can insert the garlic cloves into slits made in the aubergine before roasting. This way, they will roast easily.
- Roast each aubergine* (see below) on direct flame or on a grilling plate placed on a flame, turning frequently. Alternatively, you can roast them in a very hot oven at 200-250°C, for 20-30 minutes, depending upon the size of your aubergines. A barbecue is also a good place to cook aubergines. An Air-fryer is also good for roasting aubergines. People make this dish with boiled aubergines too, but the flavour of roast aubergines is very special and worth the extra trouble. Cook until skin is shrivelled up and partly charred and the flesh is very soft to touch.
- Cool under running water.
- Remove the charred skin, taking care not to lose any flesh attached to it. The skin should just peel off when they are fully cooked. If there are too many seeds in the centre, remove them too.
- Mash aubergines.
- Chop coriander/mint/parsley leaves finely, add to mashed aubergine and keep aside in a bowl.
- Roast tomatoes and red peppers, peel skin, discard seeds and chop finely. I chop them along with garlic, using a small chopper.
- Chop onion and green chillies finely by hand, this gives a nicer crunch.
- Add all other ingredients and mix thorough. For a smooth mash, you can blend them in a food processor, but I like a bit of texture.
Notes
- *You can buy a roasting plate from most kitchen shops in India or on line in UK.