Aubergine Dip with Flatbreads

From: Veggie Feasts

Ingredients:

• 1 large aubergine
• 4 TBSP extra virgin olive oil
• 1 tsp ground cumin (I used cumin seeds)
• 150 ml (5 fl oz) Greek-style yoghurt
• 1 garlic clove, crushed
• 2 TBSP coriander
• 1 TBSP lemon juice (I used lime)
• 4 flour tortillas
• salt and black pepper

Directions:

1) Preheat the oven to 200 C and with the heat only coming from the top.
2) Cut the aubergine lengthways into 5 mm (1/4 inch) thick slices.







3) Mix 3 TBSP of the oil, cumin, salt and pepper.







4) Brush over the aubergine slices (don't dip, the aubergine will just suck up all the oil).
5) Cook in a preheated ridged griddle pan or under a preheated hot grill for 3-4 minutes.







6) Flip.
7) Cook for 3-4 min again.
8) Cool.








9) Chop finely.








10) Mix the aubergine with the yoghurt, garlic, coriander, lemon/lime juice, 1 TBSP oil, salt and pepper.











11) Cook the tortillas in a preheated griddle pan or under the preheated hot grill for 3 minutes. I like to add paprika.
12) Flip.
13) Remove after another 3-4 min.
13) Cook for 3 minutes again.