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Brinjal spread

Recipe from: 1/18/2001 12:00:00 AM
Ingredients 8
Servings 0


  • 500
    small aubergines
  • 2
    onions, peeled and quartered
  • 1
    clove garlic, crushed
  • 45
    olive oil
  • 1
    lemon, juice and rind
  • 45
    fresh coriander leaves (dhania)
  • 30
    thick plain yoghurt
  • salt aid freshly ground black pepper to taste


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.

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