Spicy Fermented Aubergine Dip

Ingredients

1 large aubergine

4-6 garlic cloves, diced

1 tsp. chili flakes

1/2 tsp. paprika

1-2 tsp. dried basil

1-2 tsp. dried coriander

1/2 pepper, freshly ground

1-1 1/2 tsp. Himalayan sea salt (depending on size of aubergine)

Optional: 6-8 sun-dried tomatoes (in oil), chopped

Directions

1. Cut the aubergine up into squares and add to a large bowl with the salt and mix well.
2. Leave to sit for an hour or two (stir half way through) with some muslin or a tea-towel over the top.
3. Place all the other ingredients in the bowl with the aubergine and mix well.  If it is not all mushy, then use a fork to mush it all down into more of a dip consistency.
4. Pack it all down into a jar (including the liquid from inside the aubergine) and if the liquid does not come above the aubergine mix then add a little filtered water until it does.
5. Make sure there is at least 2 cm’s of space in the top of the jars and then place the lid on top.
6. Burp/let the gas out every day (or twice daily if it seems lively) until to stops gassing.
7. Once it stops gassing it is ready to consume.  Once you start consuming from the jar, put it in the fridge.
8. Enjoy! 

    

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