Dear David,
A wee cheeky aubergine dip. Lovely with chicken strips and side salad.
Aubergine Dip
Ingredients
3 aubergines
Coriander
Garlic
Juice of 1/2 lemon
Juice of 1/2 lime
Preparation
Preheat the oven to 200 Celsius and, while it’s hotting up, cut the aubergine into thick slices. Spray sparingly with a no-fat cooking oil and then stick in the oven, turning once, until they are blackened all over.
Once done, put the aubergines in a plastic bag. When they are cool enough to handle, strip away the blackened skin and put the flesh in a colander to drain for 30 minutes.
Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don't make it completely smooth. Add the coriander, garlic and some of the lemon and lime juice. Taste and add more lemon or lime juice if necessary, but be careful not to overwhelm the flavour.
Kikicee
Every year I make New Year's Resolutions that I end up breaking. However, this year is not the Chinese year of the Rabbit but the year of the bridesmaid. My baby sister is getting married on New Year's Eve this year and I have no intention of being a fat bridesmaid (again). I need to lose 5 stone 11 pounds or 81 pounds. I will be doing the Ultimate New York Body Plan devised by celebrated trainer and wellness guru to the stars, David Kirsch. David, it's just you and me!
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