Brinjal Dip


 4 brinjals
 4 tbsp Greek yogurt
 2 tbsp olive oil
 1 bunch coriander finely chopped
 1 crushed garlic clove
 1 lime juice

Preparation Guide

 Char brinjals on all sides on a gas stove.
 When cool, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 minutes.
 Transfer the brinjal to a bowl, then mash with a fork or blitz with a hand blender, taking care not to make it fully smooth.
 Stir in the yogurt, olive oil and a fat pinch of salt. Add coriander, garlic and lemon or lime juice.
 Taste and add salt or lemon juice if necessary. Be careful not to overwhelm the brinjal flavour.

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