Smoky aubergine dip & barbecued poppadums

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• Victoria

  24 May 2010

  Victoria rated and commented on this recipe

  

  Fab!! I cooked the whole of this menu (ok I didn't make the bread) and it was brilliant. Everything complimented each other so well, the lemon potato salad was a star and the lamb was tender and so tasty. I cooked the aubergine in the oven and rather than collapse it exploded so it's probably a good idea to prick it beforehand. Such a nice change to have a themed bbq that works well rather than the usual burger/hot dogs. I'll def do this again and will do the potato salad as dish for a buffet. Flag as inappropriate

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• Barney

  25 May 2010

  Barney commented on this recipe

  Thanks for letting us know how much you enjoyed it. I made the lamb again on the weekend as well as lots of other things and it was the hit of the day. Bx

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• gatpbrt55

  17 June 2010

  gatpbrt55 commented on this recipe

  I haven't done the lamb yet but have a shoulder instead of leg which i prefer as meat is sweeter if cooked slower,& a lot more flavour(in my humble opinion) Can i do this recipe if i cut some of the fat out when i debone.??

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• gatpbrt55

  17 June 2010

  gatpbrt55 commented on this recipe

  I haven't done the lamb yet but have a shoulder instead of leg which i prefer as meat is sweeter if cooked slower,& a lot more flavour(in my humble opinion) Can i do this recipe if i cut some of the fat out when i debone.??

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• Belkey

  29 May 2011

  Belkey rated and commented on this recipe

  

  Am very glad that I read the comment about pricking the aubergine before putting in the oven. Really easy dip to make, the aubergine came away beautifully. I used a mixture of yoghurt and low fat fromage frais as that was all I had, but it seem to work fine. I served with homemade coriander tortilla wrap chips. Tasted good, but could still be yummier I'm sure, am just not sure what it is lacking.

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• whatkatiedoes

  29 August 2011

  whatkatiedoes rated and commented on this recipe

  

  I charred the aubergines by putting them whole directly onto a gas hob flame. Love this dip, very addictive.

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• Rowena

  07 February 2012

  Rowena commented on this recipe

  how long will this keep in the fridge for?

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Ingredients

• 2 aubergines
• 100ml natural yogurt
• juice ½ lemon
• 1 garlic clove
• 1 green chilli , chopped
• 1 tsp ground coriander
• olive oil , to drizzle
• 6 uncooked poppadoms , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 20 mins

Vegetarian

Ingredients

• 2 aubergines
• 100ml natural yogurt
• juice ½ lemon
• 1 garlic clove
• 1 green chilli , chopped
• 1 tsp ground coriander
• olive oil , to drizzle
• 6 uncooked poppadoms , to serve

Per serving

65 kcalories, protein 2g, carbohydrate 4g, fat 5 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0.04 g

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