SMOKY AUBERGINE DIP & BARBECUED POPPADUMS
If you want something to nibble on, this is great served as a starter, just scoop up and enjoy
Provided by Barney Desmazery
Categories Dinner, Lunch, Side dish, Starter
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 65 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.04 milligram of sodium
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