Serve the dip with an extra drizzle of olive oil and sprinkle of coriander on top and the crispy baked pittas on the side.

Ingredients

  • 2 aubergines
  • 3 garlic cloves, peeled and finely chopped
  • juice of ½ lemon
  • 2 tblsp extra virgin olive oil, plus extra for drizzling
  • sea salt and freshly ground pepper
  • 2 tblsp natural yoghurt
  • 2 tblsp chopped fresh coriander, plus extra to serve
  • for the crispy herb and garlic pittas:
  • 3 garlic cloves, peeled and finely chopped
  • 2 tsp dried oregano
  • 4 tblsp olive oil
  • 6 wholemeal pitta breads, sliced into rough chunks
  • a good pinch of sea salt and ground black pepper

Method

  • Preheat the oven to 200°C (400°F/Gas 6). Pierce the aubergines from the oven and allow to cool slightly before scraping the flesh from the skin and transferring it to a bowl.
  • Add the garlic, lemon juice and extra virgin olive oil and mix through. Season to taste with salt and black pepper. Finally stir in the yoghurt and chopped coriander.
  • To make the crispy herb and garlic pittas, whisk the garlic, oregano and olive oil together in a bowl. Dip the pitta slices into the mixture to coat them, then place on a baking tray and bake in the oven for about 12 minutes until crisp.
  • Serve the dip with an extra drizzle of olive oil and sprinkle of coriander on top and the crispy baked pittas on the side.

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