Smoky Aubergine Dip & Barbecued Poppadums |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Found this recipe on BBC Good Food (Recipe 531673) and thought it was very intriguing - this cracker or flatbread! These crackers are used in curries and vegetable preparations. Poppadums are typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack with various toppings, such as chopped onions, chutney or other dips and condiments. :) Refrigerate for about 30 minutes or overnight - you can choose the amount of time.;) Ingredients:
2 aubergines (eggplants) |
3 3/8 ounces natural yogurt |
1/2 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 |
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.
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