Smoky aubergine & coriander dip
By Xanthe Clay
The seductively smoky flavour of this Middle
Eastern-style dip comes from cooking the
aubergines charcoal black
-
Prep:10 mins
Cook:20 mins
Plus cooling and draining - Serves 10
- Easy
Nutrition per serving
-
kcal 49
-
fat 3g
-
saturates 1g
-
carbs 3g
-
sugars 3g
-
fibre 3g
-
protein 2g
-
salt 0.02g
Ingredients
- 4 large aubergines
- 4 tbsp Greek yogurt
- 2 tbsp olive oil
- large bunch coriander, leaves only, finely chopped
- 1 garlic clove, crushed
- squeeze lemon or lime juice
Tip
Pitta crispsHeat oven to 190C/170C fan/gas 5. Split 6 pittas horizontally into two circles, then cut each into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush the pitta triangles with 3-5 tbsp olive oil, then sprinkle with 1 tbsp fennel seeds and a pinch of sea salt. Bake for 10-15 mins, until golden. Leave to cool on the tray.
Method
Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring. In 30 secs they will have blackened on one side, so use tongs to turn them until they are well charred on all sides. Alternatively, cook the aubergines under the grill or on the barbecue, turning them until they are blackened all over.
Once done, put the aubergines in a plastic bag. When cool enough to handle, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 mins.
Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don’t make it completely smooth. Stir in the yogurt, olive oil and a fat pinch of salt, then add coriander, garlic and lemon or lime juice. Taste and add more salt or lemon juice if necessary, but be careful not to overwhelm the aubergine flavour.
