Ingredients (serves 4)
- 4 aubergine (aka eggplant)
- 1 garlic clove, peeled and minced
- juice of a lime
- 1 tbsp olive oil
- 1/2 tsp dried oregano and mint
- 1/2 tsp ground cumin
- pinch of chilli flakes
- small bunch parsley, chopped
- salt and pepper to taste
Direction
- Preheat the oven to 180ΒΊC degrees. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing. Leave to cool.
- Scoop the cooled insides from the aubergine into a bowl. Discard any excess liquid.
- Chop the aubergine flesh into small chunks and add to a bowl, mash with a fork so everything is combined.
- Taste and adjust the seasoning, if needed. Place in a dish. Serve with maneesh flatbreads.
Already I can see so many uses for this dip, so tasty!
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It is looking delicious..awesome share !!
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Thanks Anshu π
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