Wednesday, 10 November 2010
Smoky aubergine and pomegranate dip
Served slightly warm or cold it makes a tasty lunchbox filler or crudité dip, and has a slightly smoky flavour from the fierce cooking of the aubergine.
1 large aubergine
½ tsp vegetable oil
½ a small spring onion, very finely chopped
the juice of ½ lemon
1 tbsp extra virgin olive oil
¼ cup black olives
the seeds of half a pomegranate
1) Fork the aubergine all over (to prevent it exploding) and rub the vegetable oil all over. Place under a grill on a very high heat and cook for 5 minutes on each side, or until the skin is slightly charred in areas, and a knife penetrates the flesh easily. Leave to cool.
2) Chop the aubergine flesh to a consistent mixture, then stir in the olive oil, spring onion, and lemon juice. Destone and finely chop the olives, and add to the mixture. Check for seasoning - you may not need any additional salt depending on how salty your olives are. Finally, stir in most of the pomegranate seeds, leaving a few to decorate the top of the dish.
Serve with something crisp to scoop the silky pulp into greedy waiting mouths.