Smoky aubergine & coriander dip
Smoky aubergine & coriander dip
2016-07-05 22:51:29
Ingredients
- 4 large aubergines
- 4 tbsp Greek yogurt
- 2 tbsp olive oil
- Large bunch coriander, leaves only, finely chopped
- 1 garlic clove, crushed
- Squeeze of lemon/lime juice
Instructions
- 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.
- 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.
- 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.
Tina's Cooks https://tinascooks.com/
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