Red pepper and aubergine dip

Name: Red pepper and aubergine dip
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: Serves 8
Cuisine: Italian recipes
Ingredients: 4 aubergines; 4 red peppers; Oil, for brushing; 4 plump garlic cloves, crushed; ½ tsp ground cumin; ½ tsp paprika; Juice of 1 lemon; 300ml Greek yogurt; Good handful roughly chopped fresh coriander; 8 pitta breads, to serve

Easy
August 2006

Easy
August 2006

Serves 8
Takes 35 minutes to make, 20-25 minutes on the barbecue

This summery vegetarian dip recipe is full of the flavours of the Mediterranean. Serve with pitta bread and plenty of crudités.

Vegetarian recipes

Nutrition: per serving

Calories: 287kcals
Fat: 5.7g (2.9g saturated)
Protein: 11.1g
Carbohydrates: 51.1g (11.1g sugar)
Salt: 0.9g

Nutrition: per serving

Calories: 287kcals
Fat: 5.7g (2.9g saturated)
Protein: 11.1g
Carbohydrates: 51.1g (11.1g sugar)
Salt: 0.9g

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Ingredients

4 aubergines
4 red peppers
Oil, for brushing
4 plump garlic cloves, crushed
½ tsp ground cumin
½ tsp paprika
Juice of 1 lemon
300ml Greek yogurt
Good handful roughly chopped fresh coriander
8 pitta breads, to serve

Method

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.
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.
Sear the pittas on the barbecue for 1-2 minutes. Cut each pitta into strips and serve warm with the dip.