Mridula's Indian Kitchen

Course : Curry
Serves: 1
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1 large aubergine
5 ounces whole milk natural yoghurt
2 teaspoons chopped fresh ginger
1 medium green chilli -- chopped
1/2 ounce fresh coriander -- including the tender stalks, roughly chopped
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon paprika

Preparation / Directions:

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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