Aubergine, truffle oil, garlic, cumin, garam marsala, coriander
2) Crush 4 garlic cloves and sautee in truffle oil on a low heat so that the garlic does not burn. Stir in a teaspoon of cumin, a teaspoon of coriander and a teaspoon of Garam Marsala.
3) When the aubergine is roasted, drop it in a blender with the spiced garlic oil and blitz thoroughly. If you wish you can peel the aubergine first but I think the skin adds colour and flavour to this wonderful comfort food.
I served this with Fudge's sesame and pumpkin seed flatbread which was absolutely fabulous.