roast brinjal dip with macadamia nuts and mint

smokey roast brinjal dip

You literally just put a large brinjal in the oven and cook it directly on the rack for about an hour at 180 degrees c.  I was baking a cake – so just snuck the aubergine in to cook simultaneously (how eco friendly?).

Remove and allow to cool or leave overnight.  It will be a bit wrinkled. Skin it or cut in half lengthways and scoop out the flesh.  Process the brinjal with about 3 dessert spoons of yoghurt (I used full fat greek), a clove of crushed garlic, salt (quite a lot), pepper, a pinch of dried chilli flakes, some oregano and a squeeze of lemon or lime juice.

Dry roast a few macadamia nuts and chop up and sprinkle over with some finely chopped mint.  Toasted pine kernels would also be nice, if not better and are similar in texture to a mac nut.

It has a lovely smokey flavour and creamy texture.  Perhaps a light drizzle of olive oil to give it a little glow.

with macadamia nuts and chopped fresh mint

One Response to roast brinjal dip with macadamia nuts and mint

  1. Lori May 4, 2010 at 6:00 am #

    YUM! Love aubergines and dont think they are used nearly enough 🙂

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