Aubergines… love them or hate them. Well, it’s clear which side of the camp my tent’s in. The really nice thing about this dip is that the flavours become more complex after a few days, so if you are lucky enough to have leftovers, that’s all the better. Another fab thing is that, if you love your Weber, you can easily use it to roast the aubergine instead of doing it in the oven.
1
head of garlic
300g
aubergine
olive oil
1½
tsp coriander seed, dry roasted and ground
400g
tin cannelloni beans, drained and rinsed
1
Tbsp lemon juice
¼
tsp sugar
1
tsp balsamic vinegar
salt and pepper
Preheat the oven to 200ºC. Halve the garlic bulb crosswise and the aubergine lengthwise. Drizzle with olive oil and wrap the garlic halves individually in foil. Place on an oven tray and bake until the aubergine begins to blacken. Turn them over, turn down the oven to 180ºC and bake for another 15 minutes or until a knife easily slides into the aubergine. Scoop out the aubergine flesh and squeeze out the garlic. Mix until smooth with the ground coriander seed, cannelloni beans, lemon juice, sugar and balsamic vinegar. Add a little olive oil and season to taste.
PAPRIKA OIL:
¼
tsp paprika
1
Tbsp olive oil
¼
tsp salt crystals
±1
tsp Italian parsley, chopped
Combine all the ingredients and allow to stand for at least an hour. Drizzle the oil over the dip and sprinkle with chopped Italian parsley. Serve with toasted ciabatta.
We recommend Hermanuspietersfontein 1855 Posmeester
Hermanuspietersfontein 1855 Posmeester - 2008
Varietals: Bordeaux blend
Varietals List: Cabernet Franc, Cabernet Sauvignon, Merlot, Petit Verdot,
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