This is phase 1 of an eggplant dip. Two eggplants, roasted with a halved, unpeeled red onion and a couple of cloves of unpeeled garlic. Scoop out the flesh of the eggplant then puree all with yogurt (I used labne as I had it in the fridge), a little oil, salt and pepper and, very importantly, lemon juice! Serve with greek pita as you wait for your roast vegies to finish in the oven. Yum!
The original recipe is available here
2 comments:
Oh wow, I LOVE eggplant dip :) It's amazing, especially with a lot of garlic.
Hi Carly,
yeah I think I needed more garlic in this one, and maybe a dash of tahini, to really bring out that toasty flavour. But it was quick and delicious and I have been enjoying all week as an afternoon snack!
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