AFGHANI STYLE SMOKED AUBERGINE DIP

• portioner: SERVES 6

Ingredienser

4 large aubergines

1 tablespoon cumin seeds, toasted and finely ground

1 teaspoon cayenne pepper

2-3 garlic cloves, crushed

2 tablespoons olive oil, plus extra for drizzling finely grated zest of 1 lemon and juice of ½

200g thick Greek yogurt

½ small packet (about 15g) of fresh coriander, leaves finely chopped sea salt flakes and freshly ground black pepper

Vejledning

Blister the aubergines, either by placing them directly on the flame of a gas hob or on a barbecue. Blacken and char the skins all around the aubergines by turning them over from time to time, until the skins are burnt and you can feel that the flesh within them has collapsed. Once done, place the aubergines on a heatproof surface or tray and set aside until cool enough to handle.

Cut the aubergines to open them. Using a large metal spoon, scoop out the pulp, drain off all the excess liquid from it and place it in a bowl (discard the skins). Add the ground cumin, cayenne pepper and garlic and mix well with a fork to break down the pulp. Then add the olive oil, lemon zest and juice, yogurt, fresh coriander and a generous quantity of salt and pepper and mix well. Once combined, taste and adjust the seasoning if necessary, then drizzle with olive oil and serve.