CHICK PEA AND AUBERGINE DIP

Preparation Method :

• Grill the aubergines for 20 minutes, turning occasionally, until charred. Allow to cool slightly then remove the skin. Squeeze out the bitter juices then leave to drain.
• Put the chick-peas in a large saucepan of water. Bring to the boil and simmer for about 20 minutes until soft. Add salt during the last 10 minutes of cooking time.
• Drain and puree with the aubergines and remaining ingredients until smooth.
• Transfer to a serving bowl and garnish.