Aubergine goes lovely in a dip. The roasting brings out the flavour and makes it nice and soft.
- 1 aubergine (eggplant)
- 3 tbs coconut milk
- 1 garlic clove
- 1 tbs tomato purée
- 1/2 tsp paprika powder
- 1/4 tsp fine chili flakes
- 1/4 tsp cumin powder
Place the aubergine in a hot oven at 220°C.
Grill for at least an hour while turning every 15 minutes, until the outside is burned and the flesh is soft.
Leave to cool.
Peel the aubergine. Place the flesh in a blender and add all other ingredients. Blend until fine. Add salt and pepper to taste.