Spicy aubergine dip with carrot dippers

• harissa↗1 tbsp tbsp
• ground cumin↗1 tsp tsp
• aubergine↗1

  diced

• coriander2 tbsp finely chopped tbsp

  finely chopped

• bio yogurt↗2 tbsp tbsp
• lemon↗squeeze of

  or lime juice

• carrots↗4

  (80g each), cut into quarters lengthways

Step-by-step instructions

1. 1

   Put the harissa, cumin, aubergine and 2 tbsp water in a small non-stick pan. Cover with a lid and cook for 10 mins on low until the aubergine is soft, stirring occasionally to prevent sticking – splash in a little water if necessary. Add the coriander yogurt and lemon juice, then blitz in the pan using a hand blender. Divide between 4 pots or mini bowls and serve each with a quartered carrot for dipping.