Aubergine and Yoghurt Dip
-
Preparation time:
40 minutes, plus cooling
-
-
Total time:
40 minutes, plus cooling
Ingredients
-
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
Method
-
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.
-
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.
-
Serve as a dip for toasted slices of pitta bread and crunchy vegetables or as a sauce for grilled lamb or beef.
Comments
Glossary
-
Beef
-
Black pepper
-
Bread
-
Chill
-
Chop
-
Cumin
-
Fry
-
Garlic
-
Grill
-
Heat
-
How to Store, Prepare & Cook Aubergine | Waitrose
-
Lamb
-
Mix
-
Oil
-
Paprika
-
Parsley
-
Peel
-
Prick
-
Salt
-
Skin
-
Slice
-
Toast
-
Yogurt
Click to rate this recipe.
This recipe was first published in July 2001.
Average user rating