Smoky eggplant dip for person
Whet your appetite with this beautiful an versatile Turkish-inspired dip.
Ingredients for Smoky eggplant dip
Smoky eggplant dip, How to Make
Step 1Preheat a barbecue or chargrill pan to high. Cook eggplants, turning, for 20 minutes or until charred all over and soft in the centre. Place in a large bowl and leave for 20 minutes or until cool enough to handle.
Step 2Peel blackened skin and discard. Place eggplants in a colander over a bowl and drain for 20 minutes to remove excess liquid.
Step 3Place eggplants in a large bowl and mash with a fork or potato masher. Add yoghurt, oil, garlic, lemon juice and parsley, stir well to combine and season with salt and pepper. Makes 3 cups.
Tips: Dip will keep in an airtight container in the fridge for up to 2 days. Serve dip with Turkish bread. Allow an extra 40 minutes for the eggplant to cool and drain.
Additional information for Smoky eggplant dip
Preparation: 0:15 Minutes, Cooking: 0:20 Minutes, Serving: Person, Level:
All nutrition values are per serve
This Smoky eggplant dip published first on: MasterChef, Images by: Chris ChenYou May Also Like
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