Prep 10 mins
Cook 20 mins
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.;)
- 2 aubergines (eggplants)
- 3 3⁄8 ounces natural yogurt
- 1⁄2 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
- Fire up the barbecue.
- 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.(Alternatively cook the aubergines in a very hot oven for 20 mins or char on a hot griddle pan.).
- 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.
- Blend until smooth tip into a bowl, and drizzle with more olive oil; check for seasoning again.
- For a chunkier dip, the aubergine, garlic and chilli can be chopped by hand and mixed with other ingredients.
- Place uncooked poppadums one at a time over very hot coals and watch as they blister and contort in front of you.
- They only need about 30 secs on each side - just use a pair of thongs to turn them over when crisp and lightly charred.