Fire up the barbecue. While the coals are
still very hot, cook the aubergines whole
until the skin is blackened and the flesh
soft, then leave to cool in a bowl. (Alternatively cook the aubergines in a very hot oven for 20 mins or char on a hot griddle pan). Peel
off the charred skin and chop the flesh.
Tip into a food processor with the yogurt,
lemon juice, garlic, chilli, coriander and
olive oil and season with salt and pepper.
Blend until smooth tip into a bowl, and
drizzle with more olive oil. For a chunkier
dip, the aubergine, garlic and chilli can
be chopped by hand and mixed with the
Place uncooked poppadums one at a
time over very hot coals and watch as
they blister and contort in front of you.
They only need about 30 secs on each
side – just use a pair of tongs to turn
them over when crisp and lightly charred.