This July we thought we would share this delicious yet simple recipe for Burta, a refreshing aubergine dip. Perfect for any picnic or BBQ, you'll be making this all summer long!  

Ingredients

2 medium aubergines

1 vegetable stock cube

4 cloves of garlic, peeled and crushed

225 ml water

1-2 hot chillies finely chopped 

275 ml strained yoghurt

salt to taste

Method

Peel the aubergines and cut into slices about 1 cm thick. Place in a pan, sprinkle with the stock cube and add about 225 ml of water. Bring to the boil, then reduce the heat and boil gently until tender (about 10-15 minutes).

Leave to cool a little, then remove the aubergines from the liquid with a slotted spoon and place in a blender with about half of the juices they have been cooked in. Add the garlic, chillies, and one tablespoonful of the strained yoghurt. Blend all the ingredients together. Finally, stir in the rest of the yoghurt, add salt to taste and sprinkle with chilli flakes and parsley.  

Great served with naans, pakoras or kebabs!

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