Apparently, you learn something every day. Did you know that aubergine is technically a large berry?? People often complain about the bitter flavour of aubergine, but I have yet to experience it. So if you love hummus and you’re not opposed to this purple…fruit, you’ll love this dip 🙂
- 1 medium aubergine
- 4 cloves of garlic
- 2 teaspoons of lemon
- 4 tablespoons of tahini
- 1 tablespoon of olive oil
- salt, cayenne pepper, cumin
- sweet paprika (for garnish)
Wash your aubergine and pierce with fork all over the skin. Wrap it up generously with aluminium foil, 2-3 layers, and place it on top of the gas range grate (or grill), over an open flame. I turned the flame on medium. Be very careful at this stage and handle the wrapped up aubergine with tongs. Turn it over every few minutes. I started it up on the flame for 15 minutes and finished on the grill for another 15.
When you open the foil (after it cooled down a little), you’ll see that the aubergine has wrinkled all over and collapsed. The skin should be blackened and the inside soft and mushy. Cut it across and scoop out the flesh, or simply peel the skin. It will smell very smoky and that is what you should aim for. It is what creates the unique flavour and using direct flame rather than oven heat helps immensely.
Transfer the aubergine flesh into a bowl and allow to release some of the juices. At this stage you should taste it – if it is bitter, discard the liquid and strain the flesh; if it is smoky-sweet keep the juices. Now transfer the aubergine, garlic, lemon juice, ollive oil, tahini and spices into a food processor and blend until smooth. You can also do it with a fork if you prefer a less smooth texture. Adjust flavours. Serve topped with paprika and flatbread.