• 2 large aubergines
• 4 tbsp low fat natural yogurt
• 1 large dry red chilli
• 1 tsp whole cumin
• 1 tsp sunflower oil

Spread the oil between your palms and coat the two aubergines evenly.

On an open flame, roast them both turning regularly until soft and charred on the outside.

Hold on to the head of the aubergine with tongs or a fork. This takes no longer than five minutes per aubergine.

If this is too fiddly just roast them instead in a hot oven (200 degrees centigrade) for about 20 minutes.

While the aubergine sits, dry roast the chilli and cumin in a small pan.

Crush the cumin finely. I had some of this leftover from an earlier recipe, but you can use your coffee grinder or pestle and mortar.

Peel the charred skin off the aubergines and mash them with the whole red chilli, cumin, yogurt and salt.

Serve with warm ready made naan or parathas for dunking.

by Pak101.com (few years ago!) / 1016 views