Bhurtho

• 2 aubergines
• 50 g (2 oz) blanched almonds
• ½</

I just cannot get enough of this dip. It makes a great accompaniment to Asian-style dishes. Serve as a dip for crudités or just on its own with lots of bread such as naan or parathas.

Prick the aubergines in several places with a small knife, then bake whole over a barbecue or in a hot oven for about an hour, until the skin is well charred and the flesh is soft when pierced with a knife