Eggplant Yoghurt Dip

Eggplant Yoghurt Dip

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Drained Greek yoghurt lends a wonderful creamy texture to this eggplant dip. It's great spread on brown bread or served with fresh vegetables for dipping.


Serves: 8 

  • 250g Greek yoghurt
  • 2 large eggplants
  • lemon juice, to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely diced
  • salt, to taste
  • parsley, to garnish

Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

  1. Line a colander with cheesecloth and place the yoghurt in it to drain. Let drain about 4 hours. Preheat oven to 250 degrees C and line a baking tray with aluminium foil.
  2. Prick the eggplants all over with a knife and place on the baking tray. Bake 45-55 minutes. Let cool.
  3. Cut the eggplants in half and scoop out the pulp. Mash the pulp in a bowl and add the lemon juice, olive oil, yoghurt, garlic and salt to taste. Garnish with parsley before serving.

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