This recipe could not be simpler - aubergines are charred right on the hob, then mashed and mixed with yoghurt, coriander, olive oil, garlic and lemon juice. Serve with pitta chips or veggie sticks.
- 4 aubergines
- 4 tbsp. greek yoghurt
- 2 tbsp. extra-virgin olive oil
- Small handful freshly chopped coriander
- 1 garlic clove, minced
- Salt and pepper
- 1/2 tsp. smoked paprika + extra
- Lemon juice to taste
Turn one of the rings on your hob onto a medium heat. Place the aubergine directly on the lame and cook until charred and blackened on all sides. This takes about 20-30 seconds per side. Once blackened, put into a bag and leave to cool. Once cool enough to handle, remove the skin and put the aubergine into a colander over the sink. Leave to drain for half an hour.
Mash aubergine with a fork. Mix with yoghurt, olive oil, coriander, garlic, salt and pepper, 1/2 tsp. smoked paprika and lemon juice to taste. Sprinkle with extra smoked paprika to serve.