LOCATION: Recipes >> Dips >> Eggplant Dip 09
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Eggplant Dip 09
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Smoky Aubergine and Coriander Dip
4 medium aubergines (eggplant - not too fat - long and thin work best)
1 small red onion, finely chopped
handful of fresh coriander, finely chopped
1 tsp olive oil
150 gm thick natural yogurt
lemon juice
sea salt
freshly ground black pepper
After you have burnt the aubergine, scrape out the inside flesh
and drain them, put them into a food processor and pulse for 2 to
3 seconds to a rough mash. Remove to a mixing bowl and add the red
onion, coriander, olive oil and yogurt and mix well. Adjust the
seasoning with the lemon juice, sea salt and black pepper.
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