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Aubergine Dip with Pitta Bread

Ingredients

  • 4 aubergines, cut in half
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 red chilli, chopped
  • 1 garlic clove, peeled and chopped
  • 1 lemon, juice only
  • handful fresh mint
  • 100ml extra virgin olive oil

To serve

  • 6 pitta breads

Method

  1. Place the aubergine cut side down on the barbecue. Cook until soft and charred. Then peel away the dark skin.
  2. Dry-fry the cumin and coriander seeds for 4-5 minutes over a low heat. Grind to a powder in a mortar and pestle.
  3.  Blend the spices, aubergines, chilli, garlic, lemon juice and mint in a food processor until smooth. Season then gradually add enough oil to loosen the mixture.
  4. Warm the pitta through on the barbecue and serve with the aubergine dip.
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6 Serves 6 people
10 Preparation time of 10 mins
20 Cooktime for 20 mins
321
Calories
16%
4.7g
Sugar
5.2%
13.7g
Fat
20%
2g
Saturate
10%
0.8g
Salt
13%
of your Guideline Daily Amount (GDA)

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