Name: Smoky aubergine & coriander dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10
Cuisine: Middle Eastern
Ingredients: 4 large aubergines; 4 tbsp Greek yogurt; 2 tbsp olive oil; large bunch coriander leaves only, finely chopped; 1 garlic clove crushed; squeeze lemon or lime juice

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Smoky aubergine & coriander dip

Smoky aubergine & coriander dip

Xanthe Clay

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Serves 10

Easy

Prep: 10 mins

Cook: 20 mins

Plus cooling and draining

A star rating of 4 out of 5.9 ratingsRate

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The seductively smoky flavour of this Middle
Eastern-style dip comes from cooking the
aubergines charcoal black

Vegetarian

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Alternatives

Complete the dish

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Harissa-spiked hummus

A star rating of 3 out of 5.11 ratings

Ingredients

Nutrition

Units:

MetricUS

4 large aubergines
4 tbsp Greek yogurt
2 tbsp olive oil
large bunch coriander

leaves only, finely chopped
1 garlic clove

crushed
squeeze lemon or lime juice

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Nutrition: per serving

kcal49
fat3g
saturates1g
carbs3g
sugars3g
fibre3g
protein2g
salt0.02g

low

Method

step 1

Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring. In 30 secs they will have blackened on one side, so use tongs to turn them until they are well charred on all sides. Alternatively, cook the aubergines under the grill or on the barbecue, turning them until they are blackened all over.
step 2

Once done, put the aubergines in a plastic bag. When cool enough to handle, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 mins.
step 3

Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don’t make it completely smooth. Stir in the yogurt, olive oil and a fat pinch of salt, then add coriander, garlic and lemon or lime juice. Taste and add more salt or lemon juice if necessary, but be careful not to overwhelm the aubergine flavour.

RECIPE TIPS

PITTA CRISPS

Heat oven to 190C/170C fan/gas 5. Split 6 pittas horizontally into two circles, then cut each into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush the pitta triangles with 3-5 tbsp olive oil, then sprinkle with 1 tbsp fennel seeds and a pinch of sea salt. Bake for 10-15 mins, until golden. Leave to cool on the tray.

Recipe from Good Food magazine, June 2009

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A star rating of 4 out of 5.9 ratings

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