Recipe: Aubergine and coriander dip

Aubergine and coriander dip

I've never been a particular fan of aubergines and as they're not at the top of Mr Kate's veggie list I've never actually cooked them myself. But when I saw two reduced from £1 to 15p each I thought it would be worth giving them a shot.

We were having fish and veg for dinner so I thought I'd whizz them up into a dip to serve on the side. With some fresh coriander on the windowsill waiting to be used, aubergine and coriander dip it was!

Here's how I made it:

1) Pre-heat the oven, wash the aubergines and dry.
2) Prick the skin of the aubergines with a fork.
3) Place in a baking tray and drizzle a little olive oil over the aubergines.
4) Bake in the oven for 20-25 minutes until the skin is all wrinkly.
5) Leave to cool for a few minutes and then scoop out the flesh.
6) Whizz the flesh up in a food processor along with the juice of a lime, a finely chopped garlic clove, a few handfuls of fresh coriander and a glug of olive oil.
7) Add salt and black pepper to taste.
8) Serve with a little fresh coriander sprinkled on top.

This dip would be great with carrot sticks or pitta bread and I certainly would try aubergines again after this tasty experiment!