Eggplant/Aubergine Dip

A community recipe by Vishinka

Not tested or verified by Nigella.com

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Introduction

Here is the recipe of an Eggplant or Aubergine dip. You can serve it as an appetizer with taco chips, tortillas or pitta bread along with fresh vegetables.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 6-8

Metric U.S.

3 medium aubergines
2 cloves garlic (peeled)
150 grams Greek yoghurt
1 teaspoon ground cumin
salt
pepper
1 teaspoon paprika
fresh coriander
2 tablespoons lemon juice

3 medium eggplants
2 cloves garlic (peeled)
5 ounces Greek yoghurt
1 teaspoon ground cumin
salt
pepper
1 teaspoon paprika
cilantro
2 tablespoons lemon juice

Method

Eggplant/Aubergine Dip is a community recipe submitted by Vishinka and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place the aubergines in a pre-heated oven at 170 C for 45-50 minutes.
When the aubergines are roasted, let them cool for 5-10 minutes. Then, remove the skin.
Set the flesh aside. In a food processor mix all ingredients together: roasted aubergines, garlic, yogurt, cumin, salt, pepper, paprika, coriander. Blend until smooth.
Place aubergine dip into a fridge for a couple of hours before serving.

Place the eggplants in a pre-heated oven at 170 C for 45-50 minutes.
When the eggplants are roasted, let them cool for 5-10 minutes. Then, remove the skin.
Set the flesh aside. In a food processor mix all ingredients together: roasted eggplants, garlic, yogurt, cumin, salt, pepper, paprika, coriander. Blend until smooth.
Place eggplant dip into a fridge for a couple of hours before serving.