Smoky Aubergine Dip & Barbecued Poppadums
A smoky and creamy delight awaits in this recipe, where charred aubergines come together with tangy yogurt, zesty lemon, spicy garlic and coriander for a bold dip that's perfect for dipping crispy poppadoms or fresh veggies.
— Constant Cookbook
Ingredients
- 2 aubergines
- 100ml natural yogurt
- juice ½ lemon
- 1 garlic clove
- 1 green chilli , chopped
- 1 tsp ground coriander
- olive oil , to drizzle
- 6 uncooked poppadoms , to serve
Instructions
- Fire up the barbecue. While the coals are still very hot, cook the aubergines whole until the skin is blackened and the flesh soft, then leave to cool in a bowl. (Alternatively cook the aubergines in a very hot oven for 20 mins or char on a hot griddle pan). Peel off the charred skin and chop the flesh. Tip into a food processor with the yogurt, lemon juice, garlic, chilli, coriander and olive oil and season with salt and pepper. Blend until smooth tip into a bowl, and drizzle with more olive oil. For a chunkier dip, the aubergine, garlic and chilli can be chopped by hand and mixed with the other ingredients.
- Place uncooked poppadums one at a time over very hot coals and watch as they blister and contort in front of you. They only need about 30 secs on each side – just use a pair of tongs to turn them over when crisp and lightly charred.
Cook Time
20M
Prep Time
PT20M
Yield
Serves 6
Nutrition
- Calories: 65 calories
- Fat Content: 5 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 4 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 2 grams protein
- Sodium Content: 0.04 milligram of sodium
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