From t.mitchell@chello.nl Tue Oct 31 11:14:25 2000 Date: Wed, 25 Oct 2000 08:29:04 +0200 From: Terry Mitchell Newsgroups: rec.food.recipes Subject: Smoky Aubergine and Coriander dip Followup-To: rec.food.cooking, rec.food.recipes Smoky Aubergine and Coriander Dip 4 medium aubergines (eggplant - not too fat - long and thin work best) 1 small red onion, finely chopped handful of fresh coriander, finely chopped 1 tsp olive oil 150 gm thick natural yogurt lemon juice sea salt freshly ground black pepper After you have burnt the aubergine, scrape out the inside flesh and drain them, put them into a food processor and pulse for 2 to 3 seconds to a rough mash. Remove to a mixing bowl and add the red onion, coriander, olive oil and yogurt and mix well. Adjust the seasoning with the lemon juice, sea salt and black pepper. Tery -- For People who have a Passion for Food! http://www.mitchell.demon.nl/cooking.htm -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.