A mouthwatering vegetarian dip recipe for your next barbecue, full of the flavours of the Mediterranean
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
Method
- 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