Smoky aubergine dip & barbecued poppadums recipe | Good Food
If you want something to nibble on, this is great served as a starter, just scoop up and enjoy, from BBC Good Food magazine.
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Ingredients
- 2 aubergines
- 100ml natural yogurt
- juice ½ lemon
- 1 garlic clove
- 1 green chilli chopped
- 1 tsp ground coriander
- olive oil to drizzle
- 6 uncooked poppadums to serve
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