This is a great way of your using your Aubergines, a hint of warmth but not too spicey & amazingly easy, will store in your fridge for 24hrs so you can get ahead.

Yields2 Servings

 2 Aubergines
 ½ tsp Paprika
 ½ tsp Sea Salt
 ½ tsp Ground Cumin
 100 g Crushed Garlic
 ½ tsp Thyme, either fresh or dried
 ½ Lemon
 150 g Cream Cheese, will also work with vegan options
 Breadcrumbs
 Salt & Pepper
 Olive Oil

1

First preheat your oven to 160c, if you have a gas stove or even a mini gas torch a really nice touch is slightly burn the outside skin so it blisters & smokes a little , this will add a really authentic Moroccan style flavour to your dip, slice your Aubergine in half-length ways, cross score in to the flesh 4-5 times about a inch deep this will help the flavour infuse properly when roasting.

Drizzle a generous amount Olive Oil, press & rub in to the flesh of the Aubergine, next rub in Cumin, Garlic ,Paprika, Sea salt, Thyme & a little sprinkle of Chilli depending how spice you want to go, (don’t forget to toast your spices first) now turn flesh side down on a baking tray with grease proof paper, in to the oven they will take 30-45 minutes depending on size, half way through turn flesh side up so the Aubergine dries out a little, you are looking for the Aubergine to have dried out a bit, shrunk in size, set aside to cool.

2

Once cooled properly you should be able to scoop away the flesh, it doesn’t matter if bits of the skin breakaway as long as not too much as it will taste bitter, in to a food blender, my general rule when using a blender is that when you think that must be enough, I all ways keep going, nothing bad is going to happen apart from a smoother finish, so don’t be scared !!

With this recipe you are looking for a smooth finish, as Aubergines are fairly fibres its going to take 10-15 mins at least, before you add the cream cheese this is a good to point to judge whether your mix is to wet , using a spoon scoop some up, if it doesn’t hold on your spoon add 1 Tspoon of bread crumbs & blend again repeating this process until it thickens.

3

Add cream cheese now, blend, when thoroughly mixed, making sure you check the bottom of blender is mix too… squeeze your lemon juice in through a sieve so not to drop seeds in, check your seasoning & blend again to finish…… salt & pepper are such important tools when cooking, salt especially my view is….. its a ’Make or Break’ for a dish if not correctly seasoned… so do not forget.

Scoop out into your dish, drizzle with Olive Oil, a few nice sprigs of herbs, I like to use a bowl with sides so when you drizzle oil over it creates a layer. Place in a fridge for a couple of hrs before serving

That’s it…..Done……Enjoy

Ingredients

 2 Aubergines
 ½ tsp Paprika
 ½ tsp Sea Salt
 ½ tsp Ground Cumin
 100 g Crushed Garlic
 ½ tsp Thyme, either fresh or dried
 ½ Lemon
 150 g Cream Cheese, will also work with vegan options
 Breadcrumbs
 Salt & Pepper
 Olive Oil

Directions

1

First preheat your oven to 160c, if you have a gas stove or even a mini gas torch a really nice touch is slightly burn the outside skin so it blisters & smokes a little , this will add a really authentic Moroccan style flavour to your dip, slice your Aubergine in half-length ways, cross score in to the flesh 4-5 times about a inch deep this will help the flavour infuse properly when roasting.

Drizzle a generous amount Olive Oil, press & rub in to the flesh of the Aubergine, next rub in Cumin, Garlic ,Paprika, Sea salt, Thyme & a little sprinkle of Chilli depending how spice you want to go, (don’t forget to toast your spices first) now turn flesh side down on a baking tray with grease proof paper, in to the oven they will take 30-45 minutes depending on size, half way through turn flesh side up so the Aubergine dries out a little, you are looking for the Aubergine to have dried out a bit, shrunk in size, set aside to cool.

2

Once cooled properly you should be able to scoop away the flesh, it doesn’t matter if bits of the skin breakaway as long as not too much as it will taste bitter, in to a food blender, my general rule when using a blender is that when you think that must be enough, I all ways keep going, nothing bad is going to happen apart from a smoother finish, so don’t be scared !!

With this recipe you are looking for a smooth finish, as Aubergines are fairly fibres its going to take 10-15 mins at least, before you add the cream cheese this is a good to point to judge whether your mix is to wet , using a spoon scoop some up, if it doesn’t hold on your spoon add 1 Tspoon of bread crumbs & blend again repeating this process until it thickens.

3

Add cream cheese now, blend, when thoroughly mixed, making sure you check the bottom of blender is mix too… squeeze your lemon juice in through a sieve so not to drop seeds in, check your seasoning & blend again to finish…… salt & pepper are such important tools when cooking, salt especially my view is….. its a ’Make or Break’ for a dish if not correctly seasoned… so do not forget.

Scoop out into your dish, drizzle with Olive Oil, a few nice sprigs of herbs, I like to use a bowl with sides so when you drizzle oil over it creates a layer. Place in a fridge for a couple of hrs before serving

That’s it…..Done……Enjoy

Creamed Aubergine dip, Garlic & Olive oil