Yield: 1 servings
|5 ounces||Whole milk natural yoghurt|
|2 teaspoons||Chopped fresh ginger|
|1||Green chilli; chopped|
|½ ounce||Fresh coriander; including the|
|; tender stalks,|
|; roughly chopped|
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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Carlton Food Network
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