Aubergine Spread

Ingredients
2 large aubergines
1 tomato
1 garlic clove, chopped
4 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons pine kernels, lightly toasted
2 spring onions, finely chopped
salt and pepper
pinch of ground cumin

Method
1. Pierce the aubergines all over - place them on a baking sheet in a preheated oven at 230C and roast for 20-25 minutes until they are very soft - set aside to cool.
2. Skin the tomato, cut in half and scoop out the seeds - finely dice the flesh and set aside.
3. Cut the aubergines in half lengthways - scoop out the flesh with a spoon and transfer to a food processor - add the garlic, olive oil, lemon juice, pine kernels, cumin, salt and pepper - process the mixture until smooth.
4. Spoon the mixture into a bowl and stir through the spring onions and diced tomato - cover and chill for 30 minutes before serving.

Status
Untried.