A mouthwatering vegetarian dip recipe for your next barbecue, full of the flavours of the Mediterranean.
Serves 8
Takes 35 minutes to make, 20-25 minutes on the barbecue
Per serving:
287kcals
5.7g fat (2.9g saturated)
11.1g protein
51.1g carbs
11.1g sugar
0.9g salt
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.
© delicious. magazine
Six simple yet scrumptious low fat step-by-step recipes, updated each month for you to use and download. This month we'll show you how to make Asian chicken salad and tropical salad with mint yoghurt.
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