Many dips are rather fatty, but it is very easy to make your own, healthy version. And while you’re at it, choose sweet-potato or vegetable crisps, rather than ordinary potato crisps. Everyone will enjoy these guilt-free snacks!
With a sharp knife, pierce a few small holes in the eggplant. Sprinkle with olive oil and salt and roast the eggplant for 30 minutes at 170°C in a preheated oven.
Cut the eggplant into quarters and cut the flesh away from the peel. Dice the flesh of the eggplant. Put the cubes in a bowl and mix with yoghurt, garlic, pepper, salt and caraway. Finely chop the mint and the coriander and add to the dip. Stir well.
Transfer to a deep dish and put in some vegetable crisps. Garnish with a few leaves of shiso and serve immediately.