Categories: August

Ingredients

• 4 aubergines
• 4 red peppers
• Oil, for brushing
• 4 plump garlic cloves, crushed
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• Juice of 1 lemon
• 300ml Greek yogurt
• Good handful roughly chopped fresh coriander
• 8 pitta breads, to serve

Directions

1. Lightly brush the aubergines and peppers with oil. Cook under a hot grill for 20-25 minutes, turning once, until blackened and tender. Remove and set the aubergines aside to cool slightly. Put the peppers in a plastic food bag, seal, and cool for 15 minutes.

2. When the aubergines are cool enough to handle, halve lengthways and scoop the flesh into a food processor. Discard the skins. Halve, deseed, de-stalk and peel the peppers, then add to the food processor with the garlic, cumin, paprika, lemon juice and seasoning.

3. Toast the pittas for 2 minutes. Cut each pitta into strips and serve warm with the dip.

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