Aubergine Dip is a traditional Montserratian recipe for a classic snack of roasted aubergine flesh blended with onion, tomato and lime juice. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Aubergine Dip.
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Ingredients:
1kg aubergines (eggplants)
100g minced onion
4 tbsp olive oil
4 tbsp tomato purée or 1 or 2 peeled, mashed tomatoes
1 tbsp lime juice
Salt and freshly-ground black pepper, to taste
Method:
Prick the aubergines, arrange on a greased baking tray then place in an oven pre-heated to 160C and bake until blackened and soft to the touch (about 60 minutes).
Remove and set aside until they can be handled then peel and chop the flesh very finely.
Fry the onion in oil until tender but not browned (about 4 minutes). Stir in the chopped aubergine and tomato purée. Bring to a simmer and cook, stirring frequently, until the mixture has thickened (about 15 minutes).
Add the lime juice and season to taste with salt and black pepper. Turn into a bowl and set aside to cool then transfer to your refrigerator and chill.
Garnish with paprika, cucumber slices and lime wedges.
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