Walnut Dill Eggplant Dip

Walnut Dill Eggplant Dip

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


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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