Aubergine

Aubergine Dip

We saw this cooked on a beach on an open fire, whilst on a boat trip with Ozalp in Dalyan.It impressed me that it was so simple and quick to do. I've tried this in an oven and it just doesn't work as well as the open fire has such intense heat. I tend to use our living room fire burning logs - I cover the aubergines in tin foil if we've been using coal recently.

1 or 2 aubegines
6 cloves garlic
olive oil
Half tsp cumin powder
lemon juice
sea salt

Get a nice fire going and wait until you've got some nice hot embers. Put the aubergines directly on the fre - try to keep the stalks to the edge so you can pick them out. Turn them every so often until they are squidgy and cooked - probably black and charred all round.

Hold the aubergine up by the stalk and peal off the charred skin - keep as much of the inner aubergine as possible and any browned smoked bits, but discard the skin. Drop the aubergine into a bowl and roughly chop. Add the garlic, cumin and a good sprinkling of salt. Add a good slosh of olive oil and a squeeze of half a lemon. Stir and chop a bit more until the dip has a rough consistency.

We like to eat with bread sticks whilst warm.

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