Smokey Eggplant (Aubergine) Dip

• 2 medium aubergines
• 1 bulb of garlic
• 12 teaspoon ground cumin
• 7 fluid ounces extra virgin olive oil
• salt, to taste
• fresh ground black pepper, to taste

1. Preheat oven to 200C/400F/Gas Mark 6.
2. Wrap the bulb of garlic in foil and place on a baking tray together with the aubergines, bake for about 45 minutes.
3. Allow them to cool off slightly when done and cut the aubergines in half.
4. Using a spoon scoop out the mushy centre of the aubergine and place in a food processor.
5. Squeeze the garlic out of its skin and add to the aubergine.
6. Add the oil and cumin and whiz until well combined and smooth.
7. Season with salt and pepper to taste.

aubergines, garlic, ground cumin, fluid ounces extra virgin olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/smokey-eggplant-aubergine-dip-100588 (may not work)