image for Smoky eggplant dip recipe

Smoky eggplant dip by Leanne Kitchen

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 1
    Preheat 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 2
    Peel blackened skin and discard. Place eggplants in a colander over a bowl and drain for 20 minutes to remove excess liquid.
  • Step 3
    Place 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.

Notes:
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:

Nutrition Info:

Vegetarian,

All nutrition values are per serve

This Smoky eggplant dip published first on: MasterChef, Images by: Chris Chen

You May Also Like

Roasted capsicum dip by Kim Coverdale
Roasted capsicum dip for 1 2/3 cups person Make the most of in-season capsicums with this roasted capsicum dip that

Crispy potato skins with salsa dip by Anna Beaumont
Crispy potato skins with salsa dip for 4 person These potato skins are great snack for footy final parties! Ingredients