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
- 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.
- 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.
- Serve with warm Lebanese bread.