eggplant borani dip with flatbread

This is one of our staple recipes and literally the easiest way to cook aubergine for a dip! You can vary the spices you add to this in any way you like, we've tried it with coriander powder, cayenne and paprika and they're all equally delicious. 


For the dip:
1 medium sized aubergine
1 tsp dried mint
2 small clove of garlic, peeled and minced
2 tsp cumin
zest of half a lemon
200 g full fat greek yoghurt
salt & pepper to taste
½ tbsp olive oil
Small handful fresh parsley, chopped


1. Preheat the oven to 200°C fan. Pierce the aubergine all over with a fork. Place in the oven on the middle rack and allow the aubergine cook for around 30­-40 mins or until the flesh is completely soft. Set aside until cool enough to handle.

2. Carefully peel the skin off the aubergine, then chop the flesh finely. Combine the flesh with the mintgarlic, cumin, lemon zest and yoghurt, and stir well to combine. Season to taste, and finish off with a drizzle of olive oil and a scattering of parsley.

Serve with tamarind skewers and some warmed flatbread.