If you saw my previous post I had made the middle eastern bread. All it needed now was some dips to go with it. I love the flavour of roasted aubergine, I have tried baba ganoush before, this dip is a bit more simple in flavour but it goes so well with freshly baked light bread. The other dip I made was marinated feta, I will post that recipe tomorrow.

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

1. Preheat the oven to 180ºC degrees. Pierce the aubergine a couple of times with a knife, then roast for 45 minutes until blackened, softened and collapsing. Leave to cool.
2. Scoop the cooled insides from the aubergine into a bowl. Discard any excess liquid.
3. Chop the aubergine flesh into small chunks and add to a bowl, mash with a fork so everything is combined.
4. Taste and adjust the seasoning, if needed. Place in a dish. Serve with maneesh flatbreads.