I originally made this to use up leftover Aubergine, but it is such a great dip that it has become a much desired treat on Sunday afternoons, and I am not even a fan of aubergines. Great in summer and in winter, this warm dip is served with toast, but can also be served as a pasta sauce.
Just before serving, a teaspoon of oil is stirred into the dish. You can use plain sunflower oil, olive oil, but also sesame oil or almond oil are great with this dish.
- 1/2 small aubergine
- 1 garlic clove
- 1 small onion
- 1 small tomato
- 1/2 chili pepper
- 1 tsp sunflower oil
- pinch of cumin
- pinch of paprika
- 1 tsp oil
Serves 1 as part of the Budget Challenge
Cut the aubergine and tomato into cubes. Chop the garlic, chili pepper and onion finely.
Heat the sunflower oil in a thick based saucepan or frying pan. Add the aubergine, tomato, garlic, chili and onion. Bake softly until the aubergine has softened, approximately 6-7 minutes should do nicely.
Stir in the cumin, paprika and season to taste with salt and pepper.
Stir the last teaspoon of oil in just before serving. Stir well and serve with some warm toasted bread.