Middle Eastern Dip
|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|
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.