Recipes: Smoky aubergine dip & barbecued poppadums

If you want something to nibble on, this is great served as a starter, just scoop up and enjoy

Ingredients

• 2 aubergines
• 100ml natural yogurt
• juice ½ lemon
• 1 garlic clove
• 1 green chilli , chopped
• 1 tsp ground coriander
• olive oil , to drizzle
• 6 uncooked poppadoms , to serve

  

  1. 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.
  2. 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.

  Per serving

  65 kcalories, protein 2g, carbohydrate 4g, fat 5 g, saturated fat 1g, fibre 2g, sugar 3g, salt 0,04 g