Slightly Spicy 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. sea salt (depending on size of aubergine)
Optional: 6-8 sun-dried tomatoes (in oil), chopped
Directions
- Cut the aubergine up into squares and add to a large bowl with the salt and mix well.
- Leave to sit for an hour or two (stir halfway through) with some muslin or a tea-towel over the top.
- 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.
- 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.
- Weigh everything down under the liquid with a sterilised weight or bag of water. Make sure there is at least 2 cm’s of space in the top of the jars and then place the lid on top.
- Burp/let the gas out every day (or twice daily if it seems lively) until to stops gassing.
- Once it stops gassing it is ready to consume. Once you start consuming from the jar, put it in the fridge.
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