Aubergine Dip

Following the delicious and healthy Parmeggiana, this is some aubergine dip you should try out with some warm bread or Maltese galletti.

Ingredients

3 medium aubergines

6 tbsp olive oil

2 level tbsp parsley, finely chopped

¼ tsp ground cumin

1 clove garlic

Salt and freshly ground black pepper

Method

Place the whole unpeeled aubergines and bake in a preheated oven for around 30 minutes.
    

Cut the aubergines in half along their length and scoop out the flesh. Put the flesh into a liquidizer or processor and blend until perfectly smooth.

    
Gradually add the oil, very slowly like making a mayonnaise, continue until all the oil has been added.

 
Stir in the chopped parsley and the cumin. Add the peeled and crushed garlic

 
Season the puree with salt and pepper to taste and put in the fridge to chill until it’s required.