Aubergine and yoghurt dip

PUBLISHED: 11:25 15 June 2006 | UPDATED: 14:44 12 May 2010

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.


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