Smoky Aubergine Coriander Dip Recipes

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.

Steps:

• Heat the grill to its highest setting. Put the aubergines on a baking sheet and grill for 35-40 mins or until completely softened, blackened and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely.
• Once your aubergines are cool enough to handle, gently peel off the charred skin and discard. Transfer the flesh to the large bowl of a food processor along with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.
• Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley and serve with warm flatbreads or pitta.