Walnut Dill Eggplant Dip

    50 minutes

    If you like baba ghanoush you will love this eggplant dip! Walnuts and dill add a lovely taste. This recipe is also easily doubled.

    4 people made this

    Serves: 6 

    • 180g natural yoghurt
    • 2 eggplants
    • 3 cloves garlic, halved
    • 6 tablespoons chopped walnuts
    • small bunch dill
    • 3 tablespoons olive oil
    • salt and pepper, to taste

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 220 degrees C.
    2. With a sharp knife cut slits in the eggplants and insert the garlic cloves. Bake 40 minutes. Meanwhile, drain the yoghurt in a sieve about 30 minutes.
    3. Peel the eggplants and puree in a food processor with the yoghurt and remaining ingredients.

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