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
Aubergine and Yoghurt Dip
- Preparation time: 40 minutes, plus cooling
-
Total time:
40 minutes, plus cooling
Serves: 8
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
This recipe was first published in July 2001.
Average user rating