• 1 aubergine
  • 1 garlic clove sliced
  • ¼ teaspoon ground cumin
  • ½ teaspoon paprika
  • about 25ml/1fl oz extra virgin oil (plus extra to serve)
  • 2 tblsp lemon juice
  • salt and pepper
  • mint or coriander sprigs, to garnish


  • Cut slits in the aubergine and insert the garlic slices.
  • Bake in a preheated oven, 220°C (425°F/Gas 7), for 30-40 minutes until the skins are charred and blistered.
  • Remove from the oven and leave to cool.
  • Cut the aubergine in half and scoop out the flesh and the garlic slices.
  • Squeeze out and discard the juices.
  • Put the aubergine flesh, garlic, cumin, paprika into a food processor and mix to a puree.
  • With the motor running, slowly pour in the olive oil to give the consistency of a soft dip.
  • Add the lemon juice and salt and pepper to taste.
  • Transfer the puree to a bowl.
  • Just before serving, dribble over some olive oil and garnish with mint or coriander sprigs.