For such a long time, whenever I have roasted aubergines for my Bainghan ka bharta curry I’ve always wanted to make a roast aubergine dip. The natural velvet texture and creaminess once it is whizzed really makes this dip so very special. A true delightful and healthy condiment to your favourite crisps, tortilla chips or crudité.
Perfect for any party and so healthy too!
1 medium aubergine
6-8 cherry/pomodorino tomatoes
½ tsp garlic granules
½ tsp smoked paprika
⅓ tsp dried coriander leaves
½ tsp salt or to taste
Squeeze of lemon juice
Pinch of sugar
• Pierce the aubergine a few times and chop the top off. Using a little olive oil massage into the aubergine skin with your hands. Place on a baking tray in a preheated oven at 190°c for 20-30 minutes until soft and crinkled. Set aside to cool
• Once cooled down put the aubergine with its skin on plus the tomatoes and blitz in a grinder to a smooth paste
• Stir in all the other ingredients and blitz to combine well
• Serve with your favourite crisps or tortilla chips