Smoky Aubergine Dip & Barbecued Poppadums

• 2 aubergines (eggplants)
• 3 38 ounces natural yogurt
• 12 a lemon, juice of
• 1 green chili, chopped
• 1 teaspoon coriander
• olive oil, to drizzle
• salt, to taste
• ground black pepper, to taste
• red pepper flakes, to taste
• 6 uncooked pappadams, to serve

1. Fire up the barbecue.
2. 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.
3. (Alternatively cook the aubergines in a very hot oven for 20 mins or char on a hot griddle pan.
4. ).
5. 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.
6. Blend until smooth tip into a bowl, and drizzle with more olive oil; check for seasoning again.
7. For a chunkier dip, the aubergine, garlic and chilli can be chopped by hand and mixed with other ingredients.
8. Place uncooked poppadums one at a time over very hot coals and watch as they blister and contort in front of you.
9. They only need about 30 secs on each side - just use a pair of thongs to turn them over when crisp and lightly charred.

aubergines, natural yogurt, green chili, coriander, olive oil, salt, ground black pepper, red pepper, pappadams

Taken from www.food.com/recipe/smoky-aubergine-dip-barbecued-poppadums-436237 (may not work)