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Middle Eastern Dip

Barbecue.Master's picture
Ingredients
  Eggplant 1 Large (Aubergine)
  Onion 1 , unpeeled
  Garlic 2 Clove (10 gm), crushed
  Olive oil 1 Tablespoon
  Lemon juice 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Sour cream 2 Ounce (1/4 Cup, 60 Gram)
  Lavash bread pieces 4 , cut into triangles
Directions

1. Preheat barbecue to a high heat. Place eggplant (aubergine) and onion on lightly oiled barbecue grill and cook, turning occasionally, for 20-30 minutes or until skins of eggplant (aubergine) and onion are charred and flesh is soft. Cool slightly, peel and chop roughly.
2. Place eggplant (aubergine), onion, garlic, 1/4 cup/60mL/2fl oz oil and lemon juice in a food processor or blender and process until smooth. Add parsley and sour cream and mix to combine.
3. Brush bread lightly with oil and cook on barbecue for 1-2 minutes each side or until crisp. Serve immediately with dip. Lavash bread is a yeast-free Middle Eastern bread available from Middle Eastern food shops and some supermarkets. If unavailable use pitta bread instead.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Barbecue
Ingredient: 
Sour Cream
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
35 Minutes
Ready In: 
45 Minutes

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