Aubergine Dip / Spread

Ingredients

  • 2 aubergines
  • juice of 1 lemon
  • 2 cloves of garlic, crushed
  • 2 tablespoons pine kernels, crushed
  • 1 tablespoon olive oil
  • pinch of chilli powder
  • salt

    Method

    Pierce the aubergines, and bake in a hot oven for 40-50 mins until blackened on the outside.

    Scoop out the flesh, mash thoroughly, then mix with the remaining ingredients.

    Serve with dry toast, pitta bread or in poppy seed rolls.