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) |
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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.
- Serve with warm Lebanese bread.
