Smoky aubergine & coriander dip

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Xanthe Clay

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Recipe by Xanthe Clay

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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.

Pitta crisps

Heat 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.

PER SERVING

49 kcalories, protein 2g, carbohydrate 3g, fat 3 g, saturated fat 1g, fibre 3g, salt 0.02 g

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• Jenniebibs

  26 June 2009

  Jenniebibs rated and commented on this recipe

  

  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

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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

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

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

PER SERVING

49 kcalories, protein 2g, carbohydrate 3g, fat 3 g, saturated fat 1g, fibre 3g, salt 0.02 g

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