Aubergine dip with coriander
- Pre-heat the grill setting of your oven to 250 °C. Line a baking sheet with baking parchment and brush it with 1 tablespoon rapeseed oil.
- Wash and dry the aubergines, cut them in half, prick the skin a couple of times with a fork and place the halves on the baking parchment, cut sides down. Brush the skin with 2 tablespoons rapeseed oil. Wash the tomatoes, brush them with the rest of the oil and place them on the baking sheet. Add the unpeeled garlic cloves to the baking sheet. Roast the tomatoes for 8 minutes and the aubergines and garlic for 20 minutes. (Be careful when removing the tomatoes from the baking sheet. It works best with a slotted spoon.)
- Take the vegetables out of the oven, then leave them to cool for 20 minutes.
- Wash the herbs, shake them dry, tear off the leaves and put them in the blender jug. With the measuring beaker in place, chop with the turbo button/3 seconds, then decant.
- Peel the onion, cut it into quarters and put it into the blender jug. Press the garlic cloves out of their skins into the blender jug, then, with the measuring beaker in place, chop with the turbo button/3 seconds. Use the spatula to scrape the mixture down the inside of the blender jug.
- Skin, quarter and deseed the tomatoes, remove the stalk bases, and put them into the blender jug. Remove the aubergine flesh from the skins, cut it into large chunks, add them to the blender jug along with the yoghurt and, with the measuring beaker in place, process for 50 seconds/speed setting 5. Use the spatula to scrape the mixture down the inside of the blender jug.
- Squeeze out the lemon, add the juice, herbs, ½ teaspoon salt and ¼ teaspoon pepper to the blender jug, and, with the measuring beaker in place, process for 20 seconds/speed setting 3.
Tastes delicious on fresh bread.
If the dip goes watery after a while, simply stir it through once again.
Bon appétit with Monsieur Cuisine