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.

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:


All nutrition values are per serve

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

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