Preparation:
Pre-heat the grill to high and make at least two small incisions in the
aubergine to prevent it from bursting during cooking. Place the whole
aubergine approximately 6 inches below the element and grill for 8-10
minutes, turning it over half way through. Remove and cool thoroughly.
Slit the aubergine lengthways into two halves and scrape off the flesh
with a knife or a spoon. Discard the skin.
Process the aubergine flesh along with the remaining ingredients, except
for the paprika, until smooth. Transfer to a serving dish and sprinkle
the paprika on top. |
