Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Aubergine and Yoghurt Dip

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Aubergine and Yoghurt Dip

    • Preparation time: 40 minutes, plus cooling
    • Total time: 40 minutes, plus cooling 40 minutes

    Serves: 8


    • Freshly ground black pepper
    • 4 medium aubergines
    • 4 tbsp olive oil
    • 2 cloves garlic, finely chopped
    • 2 tsp ground cumin
    • 2 tsp paprika
    • Salt
    • 200g Greek natural yoghurt
    • 6 tbsp finely chopped parsley


    1. Prick the aubergines all over with a fork, then put under a hot grill. Turn regularly, until the skin is black and the flesh soft. When cool enough to handle, peel, slice off their stems and roughly chop their flesh.
    2. Meanwhile, heat the oil in a saucepan and gently fry the garlic until soft and golden. Mix in the chopped aubergine, spices and seasoning and cook gently for about 5 minutes. Then remove from the heat and tip into a bowl. Once cool, mix in the yoghurt and chopped parsley. Transfer into a container and chill until ready to go.
    3. Serve as a dip for toasted slices of pitta bread and crunchy vegetables or as a sauce for grilled lamb or beef.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars