Aubergine and walnut dip
INGREDIENTS
1 aubergine
4 tbsp olive oil
2 clove garlic crushed
½ lemon juiced
400 g walnuts
salt & pepper
METHOD
preheat the oven to 200°C/400°F
roast aubergine for 30 minutes, and then scoop out the flesh.
place all the ingredients in a blender and process until smooth.
cool to room temperature before serving.
book: new Food for Thought : page 241