Ingredients
-
2
-
3 3/8
-
1/2
-
1
-
1
-
-
-
-
-
6
-
-
-
-
-
Directions
Smoky Aubergine Dip & Barbecued Poppadums, Found this recipe on BBC Good Food (Recipe 531673) and thought it was very intriguing — this cracker or flatbread! These crackers are used in curries and vegetable preparations Poppadums are typically served as an accompaniment to a meal in India It is also eaten as an appetizer or a snack with various toppings, such as chopped onions, chutney or other dips and condiments 🙂 Refrigerate for about 30 minutes or overnight – you can choose the amount of time ;), Found this recipe on BBC Good Food (Recipe 531673) and thought it was very intriguing — this cracker or flatbread! These crackers are used in curries and vegetable preparations Poppadums are typically served as an accompaniment to a meal in India It is also eaten as an appetizer or a snack with various toppings, such as chopped onions, chutney or other dips and condiments 🙂 Refrigerate for about 30 minutes or overnight – you can choose the amount of time 😉
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Steps
|
1
Done
|
Fire Up the Barbecue. |
|
2
Done
|
While the Coals Are Still Very Ot, Cook the Aubergines Whole Until the Skin Is Blackened and the Flesh Soft, Then Leave to Cool in a Bowl.(alternatively Cook the Aubergines in a Very Hot Oven For 20 Mins or Char on a Hot Griddle Pan.). |
|
3
Done
|
Peel Off the Charred Skin and Chop the Flesh; Tip Into a Food Processor With the Yogurt, Lemon Juice, Garlic, Chilli, Coriander, Red Pepper Flakes, to Taste and Olive Oil and Season With Salt and Pepper. |
|
4
Done
|
Blend Until Smooth Tip Into a Bowl, and Drizzle With More Olive Oil; Check For Seasoning Again. |
|
5
Done
|
For a Chunkier Dip, the Aubergine, Garlic and Chilli Can Be Chopped by Hand and Mixed With Other Ingredients. |
|
6
Done
|
Place Uncooked Poppadums One at a Time Over Very Hot Coals and Watch as They Blister and Contort in Front of You. |
|
7
Done
|
They Only Need About 30 Secs on Each Side - Just Use a Pair of Thongs to Turn Them Over When Crisp and Lightly Charred. |
