Brinjal spread

Name: Brinjal spread
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 500.00 g aubergine small; 2.00 onions peeled and quartered; 1.00 garlic cloves, crushed; 45.00 ml fresh chillies 573; 1.00 lemon zest and juice; 45.00 ml fresh coriander; 30.00 ml yoghurt thick, plain; salt and freshly ground back pepper to taste

0 serving

Rate this recipe

Vegetables

By Food24 November 03 2009

Print Recipe

VIEWS

Facebook Twitter Pinterest Whatsapp

Recipe Disclaimer

Tap for method

Ingredients (8)

500.00 g	aubergine — small
2.00	onions — peeled and quartered
1.00	garlic — cloves, crushed
45.00 ml	fresh chillies — 573
1.00	lemon — zest and juice
45.00 ml	fresh coriander
30.00 ml	yoghurt — thick, plain
	salt and freshly ground back pepper — to taste

Tap for ingredients

Method:

Preheat the oven to 200 ºC and oil an oven dish. Place the brinjals, onion wedges and garlic in the dish, and sprinkle with olive oil. Bake for about 30 minutes until tender. Allow the brinjals to cool before peeling them. Process the flesh and remaining ingredients in a food processor until smooth, season to taste with salt and pepper and serve chilled.
Makes about 500 ml spread.