Smoked Aubergine Dip
Charred, smoky aubergine flesh beaten with creamy yogurt, garlic, lemon, and fresh dill.
Ingredients
2 aubergines2 pack
Juice of 1 lemon1 unit
3 cloves garlic, crushed3 pack
150ml natural yogurt500g
1 bunch fresh dill, chopped20g
Method
- Heat grill to very hot. Slice the aubergines in half lengthways, then grill for 25 mins, turning occasionally, until soft – the skin will remain firm, but the flesh will soften. Lift the aubergines off the grill and leave until cool enough to handle.
- Using a sharp knife, score the grilled flesh and scoop out the flesh with a spoon. Tip into a bowl and mash with a fork until you get a thick pulp. Beat in the lemon juice and garlic. Add the yogurt and dill, and season. Serve while still warm.
Cost to cook
4
serves 4 ·
Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £3.33 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£4.22 est. · serves 4