Nibbles/ Recipes

Oriental aubergine dip

Oriental aubergine dip

Seems like everytime the wheather goes a little bit cold I recreate the heat with the oven. A couple of days the temperatures dropped to a lovely warm (as opposed to blazing hot) and I have to sweat again, and so I turn on the oven (silly me). Anyway. In the attempt trying not to waste the aubergines I got some time ago I decided to bake one of them and all the rest was work in progress 😉 … I was told that it doesn’t look very pretty.. oh what the heck! I was told it looked bad, but I assure you, it tastes wonderful!

Ingredients:

  • aubergine
  • coriander leaves
  • coriander seeds
  • cardamom
  • white cumin
  • chilli powder
  • salt&pepper
  • sour milk (or crème fraîche depending on the calories you’re allowed)

Method:

  1. cook the pricked aubergines in a hot oven until tender (that’ll take about 30 minutes at 220 °C);
  2. peel it and mush it with a fork;
  3. ground some white cumin, add it to the aubergine along with some cardamom and some coriander;
  4. add a little bit of chilli powder for a little bit of heat;
  5. add a clove of garlic, the chopped coriander and mix whith a little bit of sour milk, season and serve.
Oriental aubergine dip
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