Name: Smoky aubergine dip & barbecued poppadums
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: Indian
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 poppadums to serve

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Smoky aubergine dip & barbecued poppadums

Smoky aubergine dip & barbecued poppadums

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 4 out of 5.5 ratingsRate

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

Vegetarian

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Indian spiced barbecued lamb

A star rating of 4.7 out of 5.13 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal65
fat5g
saturates1g
carbs4g
sugars3g
fibre2g
protein2g
salt0.04g

low

Method

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

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A star rating of 4 out of 5.5 ratings

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