Charred aubergine and coriander dip
Prep:
10 mins
Cook:
20 mins
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
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