Cut the Mustard Recipe Card

Skinny Dip

2      eggplants
1      large onion
4      cloves of garlic
1      rib of celery
1 tsp  coriander chutney (more if you want spicier)
1 Tbs  olive oil (more if you want unctuousness)
5 tsp  fresh squeezed lemon juice
1½ tsp salt
Pepper to taste

Cut ends off eggplants and prick thoroughly with a fork. Cook eggplants in microwave on high for 15 to 17 minutes turning halfway through cooking. While eggplants cook, finely chop onion, garlic and celery in food processor and place in microwave-proof bowl.
   Once eggplants are cooked, place onion mixture in microwave and cook on high for 8 minutes. The...