Posted 28th March 2008
It’s happened at last. My little sister’s film has premiered in India.
Called Love Songs, this film has more coy, eyelash flutter action than I can shake a chappati at.
Following her eldest sister’s somewhat half-baked example, the little one is setting YouTube alight with lilting tunes and romantic distant stares.
To think the former bald midget is a mighty superstar in the making… I am beyond myself with excitement!
Check her out here.
Some of you will remember that she went on some crazed “eat nothing but lemons” diet for months to turn size zero before filming.
Thankfully, good sense has prevailed. She is back to looking normal and eating properly. In fond remembrance of her dieting days, here’s a stupidly low-fat smoky aubergine dip that’s delicious slathered on strips of ready naan.
Because she’s worth it.
Feeds 10 (with other nibbles):
2 large aubergines
4 tbsp low fat natural yogurt
1 large dry red chilli
1 tsp whole cumin
1 tsp sunflower oil
Spread the oil between your palms and coat the two aubergines evenly. On an open flame, roast them both turning regularly until soft and charred on the outside. Hold on to the head of the aubergine with tongs or a fork. This takes no longer than five minutes per aubergine.
If this is too fiddly just roast them instead in a hot oven (200 degrees centigrade) for about 20 minutes.
While the aubergine sits, dry roast the chilli and cumin in a small pan. Crush the cumin finely. I had some of this leftover from an earlier recipe, but you can use your coffee grinder or pestle and mortar.
Peel the charred skin off the aubergines and mash them with the whole red chilli, cumin, yogurt and salt.
Serve with warm readymade naan or parathas for dunking.