Smoky aubergine & coriander dip

Smoky aubergine & coriander dip

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

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

Easy

Serves 10
The seductively smoky flavour of this Middle Eastern-style dip comes from cooking the aubergines charcoal black

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal49
  • fat3g
  • saturates1g
  • carbs3g
  • sugars3g
  • fibre3g
  • protein2g
  • salt0.02g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 large aubergine
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 tbsp Greek yogurt
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • large bunch coriander, leaves only, finely chopped
  • 1 garlic clove, crushed
  • squeeze lemon or lime juice

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.

Ads by Google

Comments, questions and tips

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

Comments (5)

Lotus1972's picture
5

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

condrona's picture
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
2

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
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 (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…