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Aubergine Dip

Veggie.Lover's picture
Ingredients
  Aubergine 1 Large
  Yogurt 60 Milliliter (4 Tablespoon)
  Lemon juice 30 Milliliter (2 Tablespoon)
  Tahini 45 Milliliter (3 Tablespoon)
  Finely chopped parsley 60 Milliliter (4 Tablespoon)
  Garlic 2 Clove (10 gm), crushed
  Gomasio/Salt if preferred To Taste
  Black pepper To Taste
  Pitta bread/1 cup vegetable crudites 4 (For Serving)
Directions

GETTING READY
1.Preheat the oven to gas mark 4, 180 degrees.

MAKING
2.Take out the aubergine stalk and poke the flesh twice or thrice.
3.Take an ovenproof dish, put the stalk in it and bake for 20 minutes until tender.
4.Once done, remove the skin and cut the flesh.
5.In a blender, put the flesh, yogurt, lemon juice, tahini, parsley, and garlic.
6.Blend until smooth.
7.Add seasoning of gomasio and pepper.

SERVING
8.Serve with crudites or pita bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Interest: 
Everyday, Healthy
Cook Time: 
60 Minutes

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