Eggplant Dip

Ingredients

• Large Eggplant1
• Olive Oil2 tbsp
• Small Onion, quartered and sliced1
• Garlic, crushed2 cloves
• Small Red Chilies, seeded and finely sliced2
• Salt1 tsp
• Ground Coriander1 tsp
• Ground Cumin1 tsp
• Crusty Bread, to serve—

Method

1. Char the eggplant. Grill the whole eggplant directly over an open flame or on a very hot grill. When the skin begins to blacken and wrinkle all over, transfer to a sealed plastic bag and let sweat for 15 minutes.
2. Prep the flesh. Once cool enough to handle, peel off and discard the charred skin. Roughly chop the flesh.
3. Cook the base. Heat olive oil in a large frying pan over medium heat. Add onion, garlic, and chilies. Sauté for 10 minutes until onion is soft. Add the eggplant flesh and cook for 15 minutes, stirring, until eggplant is breaking apart. Add salt, coriander, and cumin; stir through for 2 more minutes.
4. Mash and serve. Mash the mixture until it reaches a thick sauce consistency. Taste and adjust seasoning. Serve warm with crusty bread.