Aubergine and yoghurt dip

Babiche Martens

Making this aubergine and yoghurt dip a day or two ahead adds to the flavour. It goes a long way, and becomes quite substantial when served with warm Lebanese or pita bread. If any is left over, I make a wrap the following day with some chicken and mixed greens.

Ingredients

1	Aubergine, cut into cubes (Main)
½ tsp	Cumin
¼ tsp	Smoked paprika
¼ cup	Oil
2 cloves	Garlic
½	Red chillies, chopped finely
1	Lemon, zested and juiced, plus extra to garnish
1 ½ cups	Greek yoghurt (Main)
½ cup	Chopped coriander
1 small handful	Coriander, to garnish
¼ cup	Pistachios, chopped, to garnish
1 loaf	Lebanese bread (Main)

Directions

1. Place aubergine, cumin, paprika and oil into a bowl and combine well. Heat a frying pan to a medium heat. Pour in aubergine and cook for a few minutes, tossing once or twice until soft and squidgy. Remove and cool.
2. Into a bowl place garlic, chilli, zest, juice, yoghurt and coriander. Season with salt and freshly ground pepper. Place into a bowl and garnish with lemon, coriander and nuts.
3. Serve with warm Lebanese bread.

More bite-size recipes from Angela

• Warm zesty olives
• Walnut and garlic spread