Ingredients
600g brinjals
5ml sea salt
4 spring onions chopped
2ml each ground cumin and coriander
25ml fresh lemon juice
30ml thick mayonnaise
2 hard-boiled eggs, chopped
finely chopped parsley or chives for garnish
Preparation
Wash brinjals, remove bud ends, prick all over, place in baking dish and bake at 200 for 45-60 minutes, until soft. When cool enough to handle, peel, cube and place in processor fitted with grinding blade. Add remaining ingredients, except eggs and garnish, and process until smooth. Spoon into a pottery bowl, fold in eggs, over and chill several hours or overnight.
