¼ cup oil
1 cup prepared hummus spread
2 tablespoons chopped fresh herbs such as oregano or chives
2 tablespoons chopped sundried tomatoes or peppers in oil, optional
1. Cut the calyx off the end of the aubergine and slice into 1cm-thick slices. Sprinkle over the salt and leave in a colander for about 20 minutes. Rinse well in cold water and dry on absorbent paper.
2. Heat the olive oil in a frying pan and cook the aubergine slices over a moderate heat until they have browned and softened and the oil has been released from the aubergine. This will take about 15 minutes. Drain well in a sieve or colander.
3. Place the aubergines and hummus in a food processor and process until blended. Add the sundried red peppers or tomatoes and herbs. Season with salt and pepper.
Full of flavours of the Mediterranean, this is a quick variation on an already made dip. It goes well on an antipasto platter, but is equally delicious paired with the Roasted Ratatouille.