EGGPLANT (AUBERGINE) DIP

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Eggplant (Aubergine) Dip image

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.

Provided by Chef floWer

Categories     Spreads

Time 50m

Yield 1 1/2 cups

Number Of Ingredients 8

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)

Steps:

  • 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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