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
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.
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.
