Celebrity chef

Matthew Drennan

delicious. magazine’s editor has worked as a chef, a food writer and stylist, and launched Ready, Steady, Cook magazine. Matthew has also written five cookery books (two of which won the Gourmand world cookery book award) including Weber’s Fresh On The Grill and Classic Irish.

Serves 8

Red pepper, aubergine and coriander dip recipe

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Takes 35 minutes to make, 20-25 minutes on the barbecue

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

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1. Light the barbecue. Lightly brush the aubergines and peppers with oil. Place over a direct medium heat, close the lid and barbecue for 20-25 minutes, turning once, until blackened and tender (or cook under a hot grill). Remove and set the aubergines aside to cool slightly. Put the peppers in a plastic food bag, seal and cool for 15 minutes.
2. 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. Whizz to a purée. Add the yogurt and coriander and whizz briefly. Check the seasoning.
3. Sear the pittas on the barbecue for 1-2 minutes. Cut each pitta into strips and serve warm with the dip.

Nutritional info

Per serving: 287kcals, 5.7g fat (2.9g saturated), 11.1g protein, 51.1g carbs, 11.1g sugar, 0.9g salt

Red pepper, aubergine and coriander dip recipe

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