Spiced Cumin and Aubergine Dip with Roosterkoek Bread
Bake this South African bread on the grill.
- For the cumin and aubergine dip
- 2 aubergines
- 2 teaspoons cumin
- 1-2 garlic cloves
- 400ml yogurt
- Juice and zest of half a lemon
- Salt and coarsely pepper to taste
- For the roosterkoek bread
- 400g plain flour, plus extra for dusting
- 1 packet dried yeast
- 1 teaspoon salt
- 2 teaspoons caster sugar
- 50ml vegetable oil
- 225-250ml warm water
Place aubergines on the barbecue and cook for 30-40 minutes turning from time to time.
Place cumin in a pan and toast either on the grill or on the stove.
Chop the garlic and the aubergines.
Mix together garlic, aubergines, toasted cumin add lemon zest and juice. Add salt and pepper to taste. Serve with Roosterkoek bread.
Mix the yeast , sugar with 100ml of warm water and stir , the mixture will start to foam after 5 minutes or so. In a separate bowl mix together the flour and salt add the oil and the yeast mix, and enough water to make a slightly moist dough. Turn the dough out on a floured surface and kneed for a five minutes. Place the dough in a oiled bowl and cover with cling film or a damp cloth, and allow to rise for about an hour.
Divide the mixture into roughly 12 equal pieces and shape into slightly flattened balls. Place onto a floured board or lightly greased tray and cover again with a damp or cling film and leave to rise for for a further 15 minutes. Gently lift the dough ball and place on the barbecue.
Turning a couple of times until the bread is nicely marked and well puffed up and become crusty on the outside.
Brush with a little olive oil and serve straight away.