Charred aubergine and coriander dip

Prep: 10 mins
Cook: 20 mins
Charred aubergine and coriander dip
Smoky flavoured aubergines with a hit of coriander is the making of this unique dip. It goes well with vegetables, bread, crackers or even dolloped over fish and chicken. 
 

4 large aubergines

4 tbsp Greek yoghurt

2 tbsp olive oil

Large bunch coriander, leaves only, finely chopped

1 garlic clove, crushed

Squeeze lemon or lime juice

Light the gas on 2 rings, then lay the aubergines directly on them.

Using tongs to turn them as they blacken on all sides.

Put the aubergines in a plastic bag.

When cool enough to handle, peel off the blackened skin and put the flesh in a colander to drain for 30 minutes.

Transfer the aubergine to a food processor then pulse for both a smooth and textured mix.

Stir in the yoghurt, olive oil and a generous pinch of salt.

Add the coriander, garlic and lemon or lime juice.

Add more salt or lemon juice if necessary then serve with your choice of flat breads, rustic rolls or whatever you fancy.

Serves
10

Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Fruit, Vegetables, Oil

Recipe Type
Party Food, Entertaining, Vegetarian, Dips

Special Info
Vegetarian

Level of Difficulty
Easy

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.