Yield: 1 servings
Measure | Ingredient |
---|---|
1 large | Aubergine |
5 ounces | Whole milk natural yoghurt |
2 teaspoons | Chopped fresh ginger |
1 \N | Green chilli; chopped |
½ ounce | Fresh coriander; including the |
\N \N | ; tender stalks, |
\N \N | ; roughly chopped |
½ teaspoon | Salt |
½ teaspoon | Sugar |
½ teaspoon | Paprika |
Pre-heat the grill to high and make at least two small incisions in the aubergine to prevent it from bursting during cooking. Place the whole aubergine approximately 6 inches below the element and grill for 8-10 minutes, turning it over half way through. Remove and cool thoroughly.
Slit the aubergine lengthways into two halves and scrape off the flesh with a knife or a spoon. Discard the skin.
Process the aubergine flesh along with the remaining ingredients, except for the paprika, until smooth. Transfer to a serving dish and sprinkle the paprika on top.
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