Aubergine and yoghurt dip

Make this dip a day ahead to add to the flavour. Serve with warm triangles of Lebanese or pita bread.

Ingredients

1	Aubergine, cut into cubes (Main)
½ tsp	Cumin
¼ tsp	Smoked paprika
¼ cup	Oil
2 cloves	Garlic, minced
½	Red chillies, chopped finely
1	Lemon, zest and juice
1 ½ cups	Greek yoghurt (Main)
½ cup	Chopped coriander
1 tsp	Salt and freshly ground black pepper
1	Lemon, and extra coriander, to garnish
¼ cup	Pistachios, chopped, to garnish
6 pieces	Lebanese bread, to serve

Directions

1. Place aubergine, cumin, paprika and oil into a bowl and combine well. Heat a frying pan to a medium heat. Add aubergine mixture 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 and stir to combine. Add aubergine. Season with salt and freshly ground pepper. Place into a serving bowl and garnish with lemon, coriander, nuts and extra chilli.
3. Serve with warm Lebanese bread.