Smoky Aubergine & Coriander Dip

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

• Cooking Time Prep 10 mins
  Cook 20 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  49

• Protein

  2g

• Carbs

  3g

• Fat

  3g

• Saturates

  1g

• Fibre

  3g

• Sugar

  3g

• Salt

  0.02g

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

Directions

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. 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. 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.

Categories: Cooking For..., Healthy, More Recipes, Occasions, Special Diets, Vegetables