Eggplant Yoghurt Dip

    1 hour

    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.

    3 people made this

    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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