This chunky dip is a nice change from the store-bought staples of summer and is great served with crispy pieces of pita bread
3 pita breads
1 Tbs peanut oil
2 tsp cumin seeds
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.