Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
6
- 1 large eggplant
- 4tablespoons extra virgin olive oil
- 1teaspoons ground cumin
- 2/3 cup Greek-style yoghurt
- 1 clove small garlic, crushed
- 2tablespoons fresh coriander, chopped
- 1tablespoons lemon juice
- 4 flour tortillas
- 1 pinch salt
- 1 pinch black pepper
Nutrition per serving
930kJ / 222Cal
930 Kilojoules or 222 Calories
11% of daily energy intake*
Protein
4.8grams
Fat
15.3grams
Carbs
16.1grams
Sugars
4.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cut the eggplant lengthways into 5 mm thick slices. Mix 3 tablespoons of the oil with the cumin and salt and pepper and brush all over the eggplant slices. Cook in a preheated ridged griddle pan or under a preheated hot grill for 3-4 minutes on each side until charred and tender. Leave to cool, then finely chop.
Step 2 of 3
Mix the eggplant into the yoghurt in a bowl, then stir in the garlic, coriander, lemon juice, the remaining oil and salt and pepper to taste. Transfer to a serving bowl.
Step 3 of 3
Cook the tortillas in the preheated griddle pan or under the preheated hot grill for 3 minutes on each side until toasted. Cut into triangles and serve immediately with the eggplant dip.
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