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A bowl of burnt aubergine raita

Burnt aubergine raita

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Make this aubergine raita as a side dish for a summer barbecue. With yogurt, spring onions and mint, it's a refreshing accompaniment to meat dishes

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal85
low infat3g
saturates2g
carbs8g
sugars8g
fibre3g
protein6g
salt0.2g
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Ingredients

  • 1 aubergine
  • 450g pot natural yogurt
  • small pack spring onions , finely sliced
  • small bunch fresh mint , leaves roughly chopped

Method

  • STEP 1

    While the barbecue coals are glowing orange, spend 10 mins charring the aubergine all over to blister the skin and make the flesh limp. If not barbecuing, do this over a gas flame or under the grill – it should take about 20 mins. Leave to cool, then cut in half and scoop out the soft flesh. Mix everything together in a bowl and season to taste. (Can be made a day ahead and kept in the fridge.)

Goes well with

Recipe from Good Food magazine, June 2017

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Overall rating

A star rating of 5 out of 5.3 ratings
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