Smoked aubergine dip
When we make this, people just can’t get enough of it. It’s great with roast meats as a side or served simply as a dip for vegetables or bread. It works really well with triangles of stale bread, covered in olive oil, salt and pepper and baked in the oven for 5-10 mins (keep an eye on it and take it out once golden brown.)
4 big aubergines (this will be enough for one meal of around 6 people)
A good slug of extra virgin olive oil
2 or 3 large garlic cloves (depending on how strong you like it!)
Juice of 1 or 2 lemons
Fresh herbs – ideally coriander or flat leaf parsley.
Salt and pepper to season
Pomegranate to decorate
This dip has a deliciously smokey flavour and this can only be created by actually charring the skin of the aubergines. So this means putting them on some sort of flame. We use the gas flame on the hob and position the aubergines on the flame. Let them get really black, and the flame will cook the aubergine too.
Leave them to cool. Then take the skin off and chop up the flesh into little chunks.
Crush the garlic, juice the lemon and chop the herbs (take the leaves off the stems). Mix all together with salt and pepper (use sea salt and freshly ground black pepper to give texture).
Mix this in with the aubergine.
Sprinkle the pomegranate seeds on top. We love their jewel-like appearance and they give a lovely texture and flavour to the dip.
Serve with the toasted bread, or alongside slow roast lamb. This will last a few days in the fridge if there’s any left.