Spiced Aubergine Dip

4 aubergines, left whole
1 tsp cumin seeds
1 tsp coriander seeds
1 red chilli, chopped
8 garlic clove
1 lime/lemon, juice only
1 tsp garam masala
salt and freshly ground black pepper
olive oil

1. Preheat the oven to 180C/360F/Gas 4. Place the aubergines into a roasting tin and roast in the oven for 20-25 minutes, or until softened. Set aside to cool, then peel.
2. Heat a frying pan over a very low heat, add the cumin and coriander seeds and dry fry for 4-5 minutes, or until fragrant. Transfer to a mortar and pestle and grind to a powder.
3. Blend the crushed spices, aubergines, chilli, garlic, lime juice and garam masala in a food processor to a smooth paste. Season, to taste, with salt and freshly ground black pepper. Gradually add enough oil to loosen the mixture.

Can serve with pitta or other flat bread.