Creamy aubergine dip with crudités

Serves: 4

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Total Time: 55

Prep Time: 10

Cook Time: 45

• 3  aubergines
• 4  garlic cloves, crushed
• 2 tablespoon(s) tahini
• 1 teaspoon(s) ground cumin
• Juice of 1 large lemon
• 0.5 teaspoon(s) paprika
• 3 tablespoon(s) olive oil, plus extra for drizzling
• 3 tablespoon(s) finely chopped flat-leaf parsley
• 1 tablespoon(s) very finely chopped mint leaves
• 4 tablespoon(s) single cream
• For the crudités
• 1 bunch(es) red radish, cucumber sticks, baby carrots and any other vegetable of your choice
• Toasted French baguette slices

Method

1. Preheat the oven to 200°C/180°C fan/Gas 6. Prick the aubergines all over with a fork and place in a roasting tin. Bake in the preheated oven for 40-45 minutes or until softened and wrinkled. When cool enough to handle, peel the skins off the aubergines over a large bowl (saving any juices). Roughly chop the flesh and place in a food processor with the saved juices, garlic, tahini, cumin, lemon juice, paprika, olive oil, chopped herbs and cream. Blend until creamy, season well and transfer to a bowl. Chill until ready to use.
2. To serve, place the aubergine dip in a bowl on a platter and surround with the crudités. Drizzle a little olive oil and finely chopped parsley over the dip before serving.
3. Photographs: Peter Cassidy; Food styling and recipes: Sunil Vijaykar; Prop styling: Helen Trent

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