Am back to my food blog after so long, a lot has happened in the interim. I have returned back to the mad corporate rat race...not sure I am liking it...but that message at the end of the month feels so good – ‘XXXX has been credited to your bank account’. Bas for that small text message is all the maara maari :-)
Back to what I am posting today, this is something I made more than a month back but am down to posting it today, a lovely smoky dip. You can team it with parathas, some crusty bread, even some carrot or cucumber sticks for that matter.
1 large aubergine,
1 cup yoghurt,
1 small chopped onion,
Chopped green chillies to taste,
2 tsps chopped coriander leaves,
Salt to taste,
1 tbsp honey
Roast the aubergine directly on a low flame till completely cooked and the skin gets charred.
Peel the aubergine and chop it into small pieces. Blend this well in the food processor with the yoghurt. Chill this in the refrigerator.
Mix in the onion, salt, honey, coriander leaves and green chillies.