Aubergine Dip | Book of Elsa

This recipe came my way in the middle of the night courtesy of Nigella Lawson, Feast (2004) I've fiddled with it a little. By which I mean, taken out stuff I didn't like or have in the cupboards at the time of cooking. 

The dip itself is fantastic with bread, carrot sticks and any other crudités you might like. I don't judge. Enjoy 

xo

Ingredients:

1 tablespoon olive oil 

1 Aubergine

1 onion finely chopped

1 garlic clove minced or grated

salt and pepper

2 tablespoons greek yogurt

1/4 teaspoon saffron threads, soaked in 1 tablespoon warm water

drizzle of rapeseed oil to garnish

Method:

Preheat the oven to 200 degrees C

Place the aubergine on a baking sheet lined with baking parchment and cook for 45 minutes to 1 hour, until soft to the touch.

Allow to cool before peeling and mashing, then leave the pulp in a sieve to drain.

Meanwhile heat 1 tablespoon of oil in a pan and add the onion and garlic. Cook until golden.

Take the pan off the heat and add the drained aubergine, stirring vigorously. Season with salt and pepper.

Add the yogurt together with the saffron in the now golden water, stirring together well.

Turn into a bowl and drizzle rapeseed oil.