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.


Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients
Dairy, Fruit, Vegetables, Oil

Recipe Type
Party Food, Entertaining, Vegetarian, Dips

Special Info

Level of Difficulty

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