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.