Smoky Aubergine Dip & Barbecued Poppadums Recipe

Name: Smoky Aubergine Dip & Barbecued Poppadums
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 aubergines (eggplants); 3 38 ounces natural yogurt; 12 a lemon, juice of; 1 green chili, chopped; 1 teaspoon coriander; olive oil, to drizzle; salt, to taste; ground black pepper, to taste; red pepper flakes, to taste; 6 uncooked pappadams, to serve

Servings: persons

2 aubergines (eggplants)
3 38 ounces natural yogurt
12 a lemon, juice of
1 green chili, chopped
1 teaspoon coriander
olive oil, to drizzle
salt, to taste
ground black pepper, to taste
red pepper flakes, to taste
6 uncooked pappadams, to serve

1
Fire up the barbecue.
2
While the coals are still very ot, cook the aubergines whole until the skin is blackened and the flesh soft, then leave to cool in a bowl.
3
(Alternatively cook the aubergines in a very hot oven for 20 mins or char on a hot griddle pan.
4
).
5
Peel off the charred skin and chop the flesh; tip into a food processor with the yogurt, lemon juice, garlic, chilli, coriander, red pepper flakes, to taste and olive oil and season with salt and pepper.
6
Blend until smooth tip into a bowl, and drizzle with more olive oil; check for seasoning again.
7
For a chunkier dip, the aubergine, garlic and chilli can be chopped by hand and mixed with other ingredients.
8
Place uncooked poppadums one at a time over very hot coals and watch as they blister and contort in front of you.
9
They only need about 30 secs on each side - just use a pair of thongs to turn them over when crisp and lightly charred.

131

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 aubergines (eggplants), 3 38 ounces natural yogurt, 12 a lemon, juice of, 1 green chili, chopped, and more.

Yes, Smoky Aubergine Dip & Barbecued Poppadums falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Smoky Aubergine Dip & Barbecued Poppadums

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