Smokey Aubergine Dip with Toasted Flatbreads

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 0 Reviews

Recipe by Cook Vegetarian
Serves 6
Ready in Under 15 Mins

Ingredients

  • 1 large aubergine
  • juice of 1/2 lemon
  • 2 tbsp tahini
  • 1 small garlic clove, crushed
  • 2 tbsp Yeo Valley Greek Style Yoghurt
  • sea salt
  • pomegranate and flatbreads

Nutritional Information:

Calories: 204
Fat: 8gg

How To Cook

  1. Cook the aubergine directly over a gas flame, using tongs to turn it, until it is very soft and the skin is charred. Once it’s cool enough to handle, wash the skin off under a tap.
  2. While the aubergine is cooling, put the lemon juice, tahini, garlic, Yeo Valley Greek Style Yoghurt and salt in a bowl. Add the cooked aubergine and mash the flesh until it’s broken down and everything is completely combined together. Taste and add a little more salt or lemon if necessary.
  3. Cut the flatbreads into rough triangles, drizzle with a little olive oil and toast under a grill. Top the aubergine with pomegranate seeds and a drizzle of olive oil and serve with the crisp flatbreads.
    4. http://www.yeovalley.co.uk
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Smokey Aubergine Dip with Toasted Flatbreads
  • Recipe by Cook Vegetarian
  • Serves 6
  • Ready in Under 15 Mins
    Ingredients
  • 1 large aubergine
  • juice of 1/2 lemon
  • 2 tbsp tahini
  • 1 small garlic clove, crushed
  • 2 tbsp Yeo Valley Greek Style Yoghurt
  • sea salt
  • pomegranate and flatbreads
    How to Cook
  1. Cook the aubergine directly over a gas flame, using tongs to turn it, until it is very soft and the skin is charred. Once it’s cool enough to handle, wash the skin off under a tap.
  2. While the aubergine is cooling, put the lemon juice, tahini, garlic, Yeo Valley Greek Style Yoghurt and salt in a bowl. Add the cooked aubergine and mash the flesh until it’s broken down and everything is completely combined together. Taste and add a little more salt or lemon if necessary.
  3. Cut the flatbreads into rough triangles, drizzle with a little olive oil and toast under a grill. Top the aubergine with pomegranate seeds and a drizzle of olive oil and serve with the crisp flatbreads.
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