Aubergine Dip

1. 1

   Cook aubergine in heavy skillet over low flame, turning frequently until skin is dark and crackles to the touch.

2. 2

   Allow to cool down, then peel and puree the aubergine flesh.

3. 3

   Add onion and garlic to the aubergine puree, then start adding oil in a thin drizzle, continuing to blitz in a food processor. Continue to add oil until the aubergine puree looks creamy. Aubergines act like a spunge for oil, so quite a bit might be needed.

4. 4

   Add salt and pepper to taste. Keep refrigerated until ready to use.

No additional tips available.