Smoky aubergine & coriander dip

Smoky aubergine & coriander dip

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 20 mins Plus cooling and draining

Skill level

Easy

Servings

Serves 10

The seductively smoky flavour of this Middle Eastern-style dip comes from cooking the aubergines charcoal black

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
49
protein
2g
carbs
3g
fat
3g
saturates
1g
fibre
3g
sugar
3g
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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.
  2. 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.
  3. 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.

Recipe from Good Food magazine, June 2009

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
Lotus1972's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is amazing and super tasty. Really easy too, a great success and maybe next time will add some chilli.

condrona's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Don't be put off by the negative comments - this dip is super - I make it all the time.
I never make the full quantity - it would be far too much.
I always bake by aubergines in the oven - far easier.
Don't liquidise - mash it with a fork - just the right consistency.
Yes, it does split if left in the fridge for days - but given a good stir it's fine.
Never know it to smell weird - only delicious!

ellabonella's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Although the dip tasted okay straight from the liquidiser, after I had left it in the fridge for a couple of hours it smelt wierd and had split.

jykseo's picture

This is the most unhelpful recipe. Putting the aubergines on the gas ring for 30 seconds each side will NOT soften the flesh at all. I blackened the skin but the flesh was still hard (obviously). So I ended up cooking them in the oven.

jenniebibs's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Really unusual and delicious! Makes a nice change from houmous. I halved the recipe and there was loads - be warned - if you use all 4 aubergines you'll end up with a vat of dip

Questions

Tips