2tbspolive oil + 2 tbsp good quality extra virgin olive oil for drizzling
1shallot - chopped
2clovesgarlic - chopped
2tbspcoriander leaves - finely chopped
Heat the olive oil in a frying pan and fry the aubergines for about 5 minutes over a moderate heat.
Add the shallot and garlic and fry for a further 5 minutes or until the aubergines are golden and soft.
Whiz in a blender or food processor along with the lemon juice and paprika until the mixture has turned into a chunky or smooth purée depending on preference.
Slowly drizzle in the extra virgin oil whilst continuing to blend at a moderate speed - as if you were making mayonnaise.
Spoon into a bowl and mix in the coriander.
Serve with sliced pieces of wholemeal pitta breads, brushed with olive oil and scattered with cumin seeds which are then baked in a hot oven for 5 minutes.Adapted from The Cranks Bible by Nadine AbensurPlease note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.