Spicy aubergine dip with carrot dippers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ingredients
- 1 tbsp harissa
- 1 tsp ground cumin
- 1 aubergine, diced
- 2 tbsp finely chopped coriander
- 2 tbsp bio yogurt
- squeeze of lemon or lime juice
- 4 carrots (80g each), cut into quarters lengthways
Method
- STEP 1
Put the harissa, cumin, aubergine and 2 tbsp water in a small non-stick pan. Cover with a lid and cook for 10 mins on low until the aubergine is soft, stirring occasionally to prevent sticking – splash in a little water if necessary. Add the coriander yogurt and lemon juice, then blitz in the pan using a hand blender. Divide between 4 pots or mini bowls and serve each with a quartered carrot for dipping.
