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Spiced aubergine dip
Spiced aubergine dip
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Total Time:
1 hour 35 minutes
Ingredients:
  • 4 ripe tomatoes
  • 2 large aubergines
  • 2 onions
  • 4 cloves of garlic
  • 1-2 green chillies
  • 4cm piece of ginger
  • 1 bunch of fresh coriander
  • 1 tablespoon vegetable oil
  • 2 tablespoons curry powder
  • oven-baked corn tortillas
Instructions:
  • Preheat the oven to 220ºC/gas 7. Prick the aubergines all over with a fork and place them on a roasting tray. Roast for 50 minutes to 1 hour until the skin blackens and chars, and the flesh is soft. Let them cool to room temperature. Scoop the cooled aubergines into a food processor and pulse until smooth. Set aside. Peel and finely chop the onion and garlic, slice the chillies, and grate the ginger. Roughly chop 3 tomatoes and finely chop the coriander leaves. In a large frying pan, heat oil, cook the onion until softened. Add garlic, ginger, chillies, stir-fry. Add tomatoes and curry powder, cook until softened. Stir in the reserved aubergine, cook for 3-4 minutes. Add coriander, remove from heat. Garnish with extra tomato slices and serve with oven-baked corn tortillas.

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