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Smoky aubergine dip & barbecued poppadums

Smoky aubergine dip & barbecued poppadums

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

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

  • Vegetarian
Nutrition: per serving
low insalt0.04g


  • 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 poppadums , to serve


  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, June 2010

Goes well with


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A star rating of 4 out of 5.5 ratings

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