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Smoky aubergine dip & barbecued poppadums
- 2 aubergines
- 100ml natural yogurt
- juice lemon
- 1 garlic clove
- 1 green chilli , chopped
- 1 tsp ground coriander
- olive oil , to drizzle
- 6 uncooked poppadoms , to serve
Directions:View on BBC Good Food
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