Smoky aubergine & coriander dip
The seductively smoky flavour of this Middle Eastern-style dip comes from cooking the aubergines charcoal black
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 10 mins
Cook 20 mins
plus cooling and draining
Vegetarian
- 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.
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, sugar 3g, salt 0.02 g
Recipe from Good Food magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/11271/
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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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ratings
Difficulty and servings
Serves 10
Preparation and cooking times
Prep 10 mins
Cook 20 mins
plus cooling and draining
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, sugar 3g, salt 0.02 g
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26 June 2009
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18 February 2010
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