If using fresh mint from the garden can I assume that twice the amount of dried is appropriate? And should I add it with the salt and lemon juice as indicated in the recipe?
Nigella's Burnt Onion And Aubergine Dip (from COOK, EAT, REPEAT) is made from roasted vegetables that are pureed with herbs, spices and tahini to give a rich and smoky dip. It includes dried mint, which is mixed with lemon juce and left to stand before using, so that the juice is infused with the flavour of the mint.
Dried mint and fresh mint have slightly different flavour profiles. Fresh mint usually has a vibrant, sweet and slightly citrussy flavours. Dried mint is more earthy with eucalyptus notes. So using fresh mint instead of dried will slightly affect the flavour of the dip and we would prefer dried mint, if at all possible. Dried mint can also be slightly more flavourful than some other dried herbs (particularly if it has been freeze dried), so we would suggest that if you use fresh mint that you initially add 1 tablespoon of finely chopped fresh mint. We would not add it to the lemon juice, but instead add it to the roasted vegetables when you add the paprika. When you taste the dip after blitzing it you can then add more mint, and salt and paprika, if you feel that the dip needs it.