Aubergine and yoghurt dip
Photo by Babiche Martens
Making this aubergine and yoghurt dip a day or two ahead adds to the flavour. It goes a long way, and becomes quite substantial when served with warm Lebanese or pita bread. If any is left over, I make a wrap the following day with some chicken and mixed greens.
|1||Aubergine, cut into cubes|
|¼ tsp||Smoked paprika|
|½||Red chilli, chopped finely|
|1||Lemon, zested and juiced, plus extra to garnish|
|1½ cups||Greek yoghurt|
|½ cup||Chopped coriander|
|1 small handful||Coriander, to garnish|
|¼ cup||Pistachios, chopped, to garnish|
|1 loaf||Lebanese bread|
- Place aubergine, cumin, paprika and oil into a bowl and combine well. Heat a frying pan to a medium heat. Pour in aubergine and cook for a few minutes, tossing once or twice until soft and squidgy. Remove and cool.
- Into a bowl place garlic, chilli, zest, juice, yoghurt and coriander. Season with salt and freshly ground pepper. Place into a bowl and garnish with lemon, coriander and nuts.
- Serve with warm Lebanese bread.
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