Roasted Eggplant Dip

Wednesday, 9 August 2017




We had too many eggplants in the fridge and I decided to use them up for an eggplant dip. It is delicious with bread or nachos.    

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Roasted Eggplant Dip Recipe


INGREDIENTS:

3 medium size eggplant, cut into few pieces
5 cloves garlic
1 – 2 tbsp lemon juice
4 tbsp olive oil
½ tsp salt
touch of ground black pepper
2 tbsp greek yogurt

METHOD:

  1. Preheat oven to 180C.  Roast the eggplant and garlic for 45-50 minutes or until tender.  Or you may roast the eggplant and garlic in Air Fryer at 160C for 15 minutes.  Set aside to cool enough to handle.
  2. Transfer roasted eggplant and garlic to a food processor.  Add lemon juice (1 tablespoon first), olive oil and salt. Blend until almost smooth.
  3. Transfer to a mixing bowl, add black pepper and yogurt and mixed well.  Adjust to the taste you like by adding more salt or lemon juice.
  4. Drizzled with more olive oil. Garnish with spring onion and serve with crackers or pita bread.

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