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Smoky aubergine dip & barbecued poppadums

Smoky aubergine dip & barbecued poppadums

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(3 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 6
If you want something to nibble on, this is great served as a starter, just scoop up and enjoy

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories65
  • fat5g
  • saturates1g
  • carbs4g
  • sugars3g
  • fibre2g
  • protein2g
  • salt0.04g
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Ingredients

  • 2 aubergine

    Aubergine

    oh-ber-geen

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

  • 100ml natural yogurt
  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 garlic clove
  • 1 green chilli, chopped
  • 1 tsp ground coriander
  • olive oil, to drizzle

    Olive oil

    ol-iv oyl

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

  • 6 uncooked poppadoms, to serve

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Method

  1. 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 other ingredients.

  2. 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.

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Comments (6)

Rowena Wilkes's picture

how long will this keep in the fridge for?

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

eleanormayo's picture
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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.

gatpbrt55's picture

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.??

gatpbrt55's picture

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.??

vickpole's picture
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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.
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