Smoky Aubergine Dip & Barbecued Poppadums Recipe

Directions:

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.(Alternatively cook the aubergines in a very hot oven for 20 mins or char on a hot griddle pan.).
3. 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.
4. Blend until smooth tip into a bowl, and drizzle with more olive oil; check for seasoning again.
5. For a chunkier dip, the aubergine, garlic and chilli can be chopped by hand and mixed with other ingredients.
6. Place uncooked poppadums one at a time over very hot coals and watch as they blister and contort in front of you.
7. They only need about 30 secs on each side - just use a pair of thongs to turn them over when crisp and lightly charred.