Smokey Aubergine and Garlic Dip with Pitta Bread
Preparation time 30 minutes
Based on this revised recipe – Smokey Aubergine and Garlic Dip with Pitta Bread is 248kcals and 2.9g of fat/ serving
- 1 bulb garlic, with its hat chopped off
- a spritz of oil
- 2 medium aubergines
- juice 1 lemon
- 100ml of 0% fat Greek yoghurt
- 1 pita per portion
Preheat the oven to 200C. Place the garlic onto a tray and drizzle with a spot of oil and some salt. Roast for 30 minutes then leave to cool until you can handle it. Squeeze out the garlic and chop finely until it becomes a puree.
Heat a griddle pan until it’s very hot. Slice the aubergines in half lengthways and season, then griddle for 5 mins, turning occasionally, until soft - the skin will remain firm, but the flesh will soften. Lift the aubergines off the grill and leave until cool enough to handle.
Tip onto a board and chop the aubergine with the garlic until you get a thick pulp. Transfer into a bowl and mash with a fork. Beat in the lemon . Add the yogurt and chopped mint and season. Serve while still warm.
Toast the Pitta bread on the griddle pan, cut into strips and serve with the warm dip.
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