Smoky Aubergine Coriander Dip Recipes

SMOKY AUBERGINE & CORIANDER DIP

Smoky aubergine & coriander dip image

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

Provided by Xanthe Clay

Categories Dinner, Lunch, Snack, Starter, Supper

Time 30m

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 49 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.02 milligram of sodium

SMOKY AUBERGINE DIP & BARBECUED POPPADUMS

Smoky aubergine dip & barbecued poppadums image

If you want something to nibble on, this is great served as a starter, just scoop up and enjoy

Provided by Barney Desmazery

Categories Dinner, Lunch, Side dish, Starter

Time 40m

Number Of Ingredients 8

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 poppadums , to serve

Steps:

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.

Nutrition Facts : Calories 65 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium

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