Greek style Aubergine dip.
I last made this maybe 4 months ago now! It is a good job I wrote the recipe down, or else, key elements would probably have been forgotten, it is my personal take on a much more basic recipe for a dip, I have a huge spice collection, so often enjoy embellishing recipes with appropriate flavourings and tweaking them.
The dip is pretty delicious with French Bread, Bread-sticks or any sort of crusty/homemade Bread, just make sure it is warm and has a crust.
– Recipe –
1 Aubergine, 1 large Red Pepper, 1 Garlic Clove, 1 Shallot, 1 tablespoon Sesame Seeds – lightly toasted, 1 tablespoon Cumin, 1/2 a Lemon – juice only, 5 tablespoons Olive Oil, 2 tablespoons Parsley – to mix in and to garnish, 1 tablespoon Basil, 1 tablespoon Marjoram or Oregano
- Grill or BBQ the Pepper in a pan on the highest heat you can get, turning when the skin is burned Aubergine, keep turning and cooking till the skins of both vegetables are burned all over, take off the heat and peel.
- Roughly chop all vegetables, including the roasted ones.
- Chuck into a blender with the Sesame Seeds and Cumin then blend lightly so smooth but not completely a paste. Mix in the Herbs, Lemon Juice, seasoning and Olive Oil.
- When serving, garnish with Paprika, Parsley and a drizzle of Olive Oil.