
A vibrant and healthy Middle Eastern-inspired dip that combines tender aubergine with fiery harissa and cooling yogurt. Perfectly paired with crunchy carrot sticks, it's an ideal low-calorie snack or light appetizer.
In a small non-stick pan, combine the diced aubergine, harissa, ground cumin, and 2 tablespoons of water.
Cover the pan with a lid and cook on low heat for approximately 10 minutes until the aubergine is soft. Stir occasionally to prevent sticking, adding a small splash of water if the mixture becomes too dry.
Remove from heat and stir in the bio yogurt, finely chopped coriander, and a squeeze of lemon or lime juice.
Blitz the mixture directly in the pan using a hand blender until smooth and creamy.
Divide the dip into four small bowls or pots and serve each with a quartered carrot for dipping.
For a deeper, smokier flavor, you can char the aubergine over an open gas flame before dicing. If you prefer a more rustic texture, simply mash the cooked aubergine with a fork instead of using a blender.




