Red pepper, aubergine and coriander dip
(from Elyce123’s recipe box)
Source: delicious. August 2006
Prep time: 35 minutes
Cook time: 25 minutes
Serves 8 people
Categories: August
Ingredients
- 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
Directions
-
Lightly brush the aubergines and peppers with oil. Cook under a hot grill for 20-25 minutes, turning once, until blackened and tender. Remove and set the aubergines aside to cool slightly. Put the peppers in a plastic food bag, seal, and cool for 15 minutes.
-
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.
-
Toast the pittas for 2 minutes. Cut each pitta into strips and serve warm with the dip.