1 large aubergine
5 oz whole milk natural yoghurt
2 teaspoon chopped fresh ginger
1 green chilli; chopped
1/2 oz fresh coriander; including the
1 ; tender stalks,
1 ; roughly chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika
Directions: How to Cook Mridula's Indian Kitchen
Pre-heat the grill to high and make at least two small incisions in the aubergine to prevent it from bursting during cooking. Place the whole aubergine approximately 6 inches below the element and grill for 8-10 minutes, turning it over half way through. Remove and cool thoroughly.
Slit the aubergine lengthways into two halves and scrape off the flesh with a knife or a spoon. Discard the skin.
Process the aubergine flesh along with the remaining ingredients, except for the paprika, until smooth. Transfer to a serving dish and sprinkle the paprika on top.
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