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This is an addictive spread, with its hefty jolt of garlic and kiss of smokey chipotle chile.
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Serve it with toasted pita triangles, thin toasted baguette slices or possibly hot corn tortillas.
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INSTRUCTIONS: Preheat the oven to 350 degrees.
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Place the aubergines on a baking sheet and bake for 1 hour, or possibly till the flesh is very tender and the skin is shriveled.
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Set aside till cold sufficient to handle.
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Scoop out the aubergine flesh; throw away the seeds.
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Place the flesh in the middle of a muslin dish towel.
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Twist the ends together to squeeze out excess liquid from the aubergine.
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Transfer the aubergine flesh to a food processor.
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Add in the lemon juice and, with the processor running, slowly drizzle in the extra virgin olive oil.
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Add in the vinegar, oregano, salt and garlic; process till the mix is pureed.
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Just before serving, stir in the chopped cilantro.
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To serve: Spread on toasts or possibly crackers of choice, then sprinkle with a few drops of Chipotle Oil.
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May be made 1 day ahead.
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Store in a covered container in the refrigerator.
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Chipotle Oil: Combine 1 c. extra virgin olive oil and 3 slivered dry chipotle chiles in a small saucepan.
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Heat on low for 5 min.
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Use more chiles if you want the oil to be really warm.
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Store in a covered glass jar in the refrigerator.
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Will keep for up to 1 month.
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Other uses: Drizzle onto steamed vegetables, add in sparingly to salsas, use to flavor marinades.
