Smoky aubergine & coriander dip

You can never have too many hor d'oeuvre recipes, so give Smoky aubergine & coriander dip a try. Watching your figure? This gluten free, lacto ovo vegetarian, and primal recipe has 29 calories, 1g of protein, and 3g of fat per serving. This recipe serves 10. For 10 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. It is brought to you by BBC Good Food. It can be enjoyed any time, but it is especially good for The Super Bowl. 122 people found this recipe to be yummy and satisfying. A mixture of lime juice, garlic clove, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 30 minutes. Overall, this recipe earns a not so amazing spoonacular score of 14%. Smoky aubergine dip & barbecued poppadums, Spicy baby aubergine stew with coriander & mint, and Lamb chops with smoky aubergine salad are very similar to this recipe.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Light the gas on 2 rings, then lay theaubergines directly on them, 2 to a ring.In 30 secs they will have blackened onone side, so use tongs to turn themuntil they are well charred on all sides.Alternatively, cook the aubergines underthe grill or on the barbecue, turning them until they areblackened all over.Once done, put the aubergines in aplastic bag. When cool enough to handle,strip away the blackened skin and putthe flesh (which should be cooked andsoft) in a colander to drain for 30 mins.Transfer the aubergine to a bowl, thenmash with a fork or blitz with a handblender, but don’t make it completelysmooth. Stir in the yogurt, olive oil anda fat pinch of salt, then add coriander,garlic and lemon or lime juice. Taste andadd more salt or lemon juice if necessary,but be careful not to overwhelm theaubergine flavour.

 

Step by step:

1. Light the gas on 2 rings, then lay theaubergines directly on them, 2 to a ring.In 30 secs they will have blackened onone side, so use tongs to turn themuntil they are well charred on all sides.Alternatively, cook the aubergines underthe grill or on the barbecue, turning them until they areblackened all over.Once done, put the aubergines in aplastic bag. When cool enough to handle,strip away the blackened skin and putthe flesh (which should be cooked andsoft) in a colander to drain for 30 mins.

2. Transfer the aubergine to a bowl, thenmash with a fork or blitz with a handblender, but don’t make it completelysmooth. Stir in the yogurt, olive oil anda fat pinch of salt, then add coriander,garlic and lemon or lime juice. Taste andadd more salt or lemon juice if necessary,but be careful not to overwhelm theaubergine flavour.

Nutrition Information:

covered percent of daily need