Ingredients: 2 aubergines 2 tbsp olive oil 1 large garlic clove, crushed 200ml natural yoghurt juice of 1 lemon 2 tbsp finely chopped parsley a large pinch of paprika Method This is a Middle-Eastern recipe which makes an interesting cold starter.
Ingredients:
2 aubergines
2 tbsp olive oil
1 large garlic clove, crushed
200ml natural yoghurt
juice of 1 lemon
2 tbsp finely chopped parsley
a large pinch of paprika
Method
This is a Middle-Eastern recipe which makes an interesting cold starter. Serve as a dip with pitta bread.
Put the aubergines on a baking tray and roast in the oven at Gas Mark 6, 200 deg C, 400 deg F, for about 30 minutes, or until they are soft. Remove from the heat and squeeze the aubergines to remove any bitter juice. Chop roughly, and put in a blender with the oil, lemon juice, garlic and yoghurt. Add salt to taste. Blend together until a smooth pureé results. Spoon into a serving dish and garnish with the chopped parsley and a little paprika.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here