Red pepper, aubergine and coriander dip recipe
Added on: 01-Jun-2008 Hits: 216
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Recipe Text:

Serves 8
Takes 35 minutes to make, 20-25 minutes on the barbecue

4 aubergines
4 red peppers
Oil, for brushing
4 plump garlic cloves, crushed
1/2 tsp ground cumin
1/2 tsp paprika
Juice of 1 lemon
300ml Greek yogurt
Good handful roughly chopped fresh coriander
8 pitta breads, to serve


1. Light the barbecue. Lightly brush the aubergines and peppers with oil. Place over a direct medium heat, close the lid and barbecue for 20-25 minutes, turning once, until blackened and tender (or cook under a hot grill). Remove and set the aubergines aside to cool slightly. Put the peppers in a plastic food bag, seal and cool for 15 minutes.
2. When the aubergines are cool enough to handle, halve lengthways and scoop the flesh into a food processor. Discard the skins. Halve, deseed, de-stalk and peel the peppers, then add to the food processor with the garlic, cumin, paprika, lemon juice and seasoning. Whizz to a purée. Add the yogurt and coriander and whizz briefly. Check the seasoning.
3. Sear the pittas on the barbecue for 1-2 minutes. Cut each pitta into strips and serve warm with the dip.

Nutritional info
Per serving: 287kcals, 5.7g fat (2.9g saturated), 11.1g protein, 51.1g carbs, 11.1g sugar, 0.9g salt