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A black bowl full of aubergine dip in a black bowl set on a timber base with some flat bread at the back and some coriander in the foreground.

Aubergine dip- Satini brinzel

Made with simple ingredients, this glistening, luxurious aubergine dip is a healthy and utterly delicious accompaniment to various meals.
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Prep Time 10 minutes
Cook Time 35 minutes
Course Side Dish, Snack
Servings 1 medium bowl

Ingredients
  

  • 2 small aubergines
  • 1 clove garlic
  • 2 tbsp olive oil
  • ¼ onion, finely chopped
  • ½ tsp cumin seeds
  • 1 tsp lemon juice
  • a handful coriander leaves
  • 1 pinch paprika
  • ¼ tsp salt

Instructions
 

  • Pre-heat oven to 210°C.
  • Half the aubergines and make a criss-cross pattern with a sharp knife into the aubergine flesh.
  • Slice the garlic and place a few slices into the grooves of each aubergine half. Season with salt and drizzle with a tablespoon of the olive oil.
  • Place the aubergines flesh down on a baking tray lined with baking paper. Bake for 30-40 minutes (depending on the size of the aubergines), until the aubergines are shrunken, soft and the bottom side is golden and caramelised.
  • In the meantime, heat the remaining 1 tbsp of oil on medium heat in a small pan. Add in the chopped onions and the cumin as well as a pinch of salt.
  • Remove the aubergines from the oven and allow to cool slightly. Scoop out the flesh onto a plate and mash the aubergine pulp with a fork to a consistency of your liking (chunky/smooth).
  • Mix in a squeeze of lemon juice, the paprika, most of the chopped coriander and half of the onion/cumin. Taste and add more salt if needed.
  • Place the dip into a serving bowl and add the rest of the onion/cumin oil and the remaining coriander on top.
  • Enjoy warm or cold in flatbreads, as a dip or a side dish.