Found this recipe on BBC Good Food (Recipe 531673) and thought it was very intriguing -- this cracker or flatbread! These crackers are used in curries and vegetable preparations. Poppadums are typically served as an accompaniment to a meal in India. It is also eaten as an appetizer or a snack with various toppings, such as chopped onions, chutney or other dips and condiments. :) Refrigerate for about 30 minutes or overnight - you can choose the amount of time.;)
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- 1Fire up the barbecue.
- 2While 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.(Alternatively cook the aubergines in a very hot oven for 20 mins or char on a hot griddle pan.).
- 3Peel 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.
- 4Blend until smooth tip into a bowl, and drizzle with more olive oil; check for seasoning again.
- 5For a chunkier dip, the aubergine, garlic and chilli can be chopped by hand and mixed with other ingredients.
- 6Place uncooked poppadums one at a time over very hot coals and watch as they blister and contort in front of you.
- 7They only need about 30 secs on each side - just use a pair of thongs to turn them over when crisp and lightly charred.
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Nutritional Facts for Smoky Aubergine Dip & Barbecued Poppadums
Serving Size: 1 (182 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 50.4
- Calories from Fat 7
- Total Fat 0.8 g
- Saturated Fat 0.3 g
- Cholesterol 2.0 mg
- Sodium 11.0 mg
- Total Carbohydrate 10.5 g
- Dietary Fiber 5.3 g
- Sugars 4.8 g
- Protein 2.2 g
The following items or measurements are not included: