Smoky Aubergine & Coriander Dip
This recipe showcases the smoky and earthy flavors of charred aubergines, combined with creamy Greek yogurt, fragrant coriander, zesty garlic, and a hint of citrus. The perfect dish to enjoy as a dip or side, it offers a delicious blend of textures and tastes that will impress your taste buds.
— Constant Cookbook
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
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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 10
Nutrition
- Calories: 49 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.02 milligram of sodium
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