Spicy roasted aubergine dip

This is the simplest aubergine recipe I have ever made. The creaminess of roasted aubergines goes well with charred chilli and tamarind. It is simply irresistible as a dip or as an accompaniment with cooked fluffy rice.


1 Large aubergine
1 Red dried chilli
Tamarind, (raspberry sized ball)
Salt, to taste
Olive oil to brush


Thread the dried red chilli on to a skewer. To char the chilli, show them over an open flame of gas stove. Char it on both sides.

Using a pestle and mortar, knock the chilli down and crush it.

Soak the tamarind in warm water and extract the juice.

Pre-heat oven to gas mark 6/ 200°C/400°F.

Wash aubergine and pat dry with a towel. Poke the aubergine several times on all sides with the tip of a knife. Brush the aubergine skin with oil and wrap it with foil. Roast it in oven for 45 minutes or until the inside of aubergine is velvety smooth.

Let it cool a bit. Peel off the aubergine skin and chop the flesh finely. Add 2-3 tbsp. of tamarind juice, crushed charred chilli and salt. Mix well.



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