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LOCATION: Recipes >> Dips >> Eggplant Dip 05

Print this Recipe    Eggplant Dip 05

Aubergine Parcels
Yield: 4 servings

2 medium aubergines, halved lengthways
2 tablespoons olive oil
1 large onion, finely chopped
2 tablespoons tomato puree
1 tablespoon medium curry powder
15 g fresh coriander leaves
75 g natural yogurt
6-8 small pita breads, to serve
2 lemons, cut in wedges, to serve

Heat the oven to 190 C / 375 F / Gas 5. Prick the aubergines and
place on a baking sheet brushed with 1 tablespoon of the oil. Bake
for 40 minutes an leave to cool then remove the skin and stalks.
Place the flesh in a bowl. Fry the onion in remaining oil until
crisp. Stir in tomato puree, curry powder and aubergine flesh.
Cook on a medium hot heat for 5 minutes, leave to cool. Puree the
mixture with the coriander and yogurt, season and spoon into hot
pita bread. Serve with lemon wedges.

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