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Smoky aubergine & coriander dip

Ingredients

  1. Step 1 4 large aubergines
  2. Step 2 4 tbsp Greek yogurt
  3. Step 3 2 tbsp olive oil
  4. Step 4 large bunch coriander , leaves only, finely chopped
  5. Step 5 1 garlic clove , crushed
  6. Step 6 squeeze lemon or lime juice
Smoky aubergine & coriander dip
Calories: 49 Carbohydrate: 3 g Protein: 2 g Fat: 3 g
Cook time: 30 minutes Prep time: 10 minutes Total time: 40 minutes Servings: 10

TAGS

Dinner Lunch Snack Starter Supper middle eastern Josh Eagleton 10-30 minute 200 kcal or less 30-60 minute Abergine Aubergine Aubergine Baba ganoush Babah ganush Buffet Coriander Dip Dip Egg plant Eggplant For a crowd Garlic clove Garlic clove Greek yogurt Healthy lime juice Main Mezze Middle eastern dip Moutabal Obergine Olive oil Quick summer Xanthe Clay

Directions

  1. 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.
  2. 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.
  3. 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.