Name: Eggplant (Aubergine) Dip
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 1/2 cups
Cuisine: Australian
Ingredients: 1 (300 g) eggplants, medium size; 1 cup breadcrumbs; 2 garlic cloves, crushed; 1/2 cup fresh parsley, chopped; 2 teaspoons ground cumin; 1/2 teaspoon hot paprika; 2 tablespoons lemon juice; 1/4 cup yoghurt (natural yoghurt)

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Eggplant (Aubergine) Dip

At a Glance

Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 1 1/2 cups

Dietary

Low Cholesterol
Vegetarian

Allergens

Wheat
Milk

This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread. The recipe was found in a book called 'Creative food - Finger Food' by The Australian Woman's Weekly.

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Equipment

Oven tray, Paper bag, Blender or food processor

Ingredients

1 (300 g) eggplants, medium size
1 cup breadcrumbs
2 garlic cloves, crushed
1/2 cup fresh parsley, chopped
2 teaspoons ground cumin
1/2 teaspoon hot paprika
2 tablespoons lemon juice
1/4 cup yoghurt (natural yoghurt)

Instructions

Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft.
Remove eggplant and place eggplant in paper bag for 10 minutes.
Remove and discard eggplant skin, chop flesh.
Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.

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