- 2 whole medium brinjals
- 250g full cream yoghurt
- 10g flat leaf Italian parsley, chopped
- 1 garlic clove, minced
- 1 lemon, zested
- Juice of 1/2 lemon
- 2 tsp cumin
- 1 tsp smoked paprika
- Salt & freshly cracked black pepper, to taste
Char the brinjals on the stove over an open flame or in the oven under a hot grill, until blackened and charred all over the exterior and the brinjals are soft to the touch. Roast for longer until they are almost collapsing.
Place in a bowl and cover with clingfilm to steam. In a large bowl, combine all the other ingredients. Once the brinjals have cooled, remove the charred skin, roughly chop up the flesh and add the yoghurt mixture. Mix until well combined.