Key Points:

This chunky dip is a nice change from the store-bought staples of summer and is great served with crispy pieces of pita bread

Serves 4

3 pita breads


1 Tbs peanut oil

2 tsp cumin seeds

Rock salt

1 large eggplant

1/2 small green chilli

2 cloves garlic

Sea salt and freshly ground black pepper

1 Tbs vegetable oil


2 spring onions, tops included, sliced

2 Tbs fresh coriander, chopped


Preheat oven to 180C. Slice the pita breads into wafers and brush with the oil. Sprinkle with cumin and salt and bake for 10-15 minutes or until slightly brown. Let cool.


Put the eggplant in a saucepan, cover with water and a lid then boil for 20 minutes. When cool enough to handle, trim and peel the eggplant then squeeze any excess liquid and discard.


In a pestle and mortar, grind the chilli and garlic then add the eggplant until a paste is formed. Season.


Heat the oil in a pan, and when hot add the spring onions and fry, then add to the eggplant with the coriander. Serve with the pita crisps.