900 g (2 Ib) aubergines
salt and pepper
3 garlic cloves, skinned and crushed
60 ml (4 tbsp) olive oil
juice of ? a lemon
chopped fresh parsley or 1 anchovy fillet, to garnish
celery, carrot and pepper sticks, to serve
1. Peel and dice the aubergines and place them in a colander or sieve. Sprinkle with salt and leave them to stand for 30 minutes, then rinse and drain them well on absorbent kitchen paper. Place the aubergines in a large mixing bowl and add 60 ml (4 tbsp) water and 1.25 ml (lA level tsp) salt. Three-quarters cover with cling film and microwave on HIGH for 12-15 minutes until the aubergines are soft, stirring two or three times during the cooking time. Drain the aubergines and leave them to cool slightly.
2. Place the cooked aubergines in a blender, food processor or mortar, with the garlic. Blend them together, then slowly add the oil, drop by drop.
Add the lemon juice and season with salt and pepper.
3. Turn the aubergine dip into a small serving bowl and chill before serving. Garnish with parsley or a rolled anchovy fillet. Place the bowl in the centre of a large plate and surround it with raw vegetables (crudites) neatly trimmed, for dipping.
Serves 6 as a starter.