Sunday, 3 August 2014

Aubergine and Sundried Tomato Dip

Today, I really needed to use up two aubergines I bought last week and decided on a baba ganoush. Only, I had no tahini in the house. After raking through the food cupboard to find something to thicken the dip with – I like using this kind of thing as a spread – I spotted a pouch of sundried tomatoes. These are soft but don't have any oil on them, other than what's needed to separate them, a bit like raisins. The result is really tasty. Will have to do this again. If you don't have this type of sundried tomatoes to hand just use the ones in oil and don't add any oil to the dip until it's been blended and you know if it needs more oil

2 aubergines
juice of 1/2 lemon
5-6 sundried tomatoes
1-2 tbsp olive oil
2 garlic cloves, crushed
1 tsp toasted, ground cumin
sea salt
freshly ground black pepper

Pierce the aubergines all over with a fork and roast in the oven at 220° C/ gas mark 7 for 90 minutes. Scoop out the flesh and leave to cool.

Combine all the ingredients and blend. Check the seasoning. Serve sprinkled with some chopped herbs, e. g. basil, coriander.

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