Burnt Eggplant Dip Recipe

 
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Burnt Eggplant Dip
  • Cook Time:
    Total Cook Time:
  • Difficulty Level: Easy

Made out of creamy yogurt, eggplant, olive oil, herbs and seasoning, burnt eggplant dip can be served with chips, lavache or breadsticks.

Ingredients of Burnt Eggplant Dip

  • 1 eggplant roasted, peeled and sliced
  • 1 Tbsp olive oil
  • 1 clove of garlic
  • 1 Tbsp tahini / sesame paste
  • 2 Tbsp yoghurt
  • 1 big pinch roasted cumin powder
  • 1 small pinch cinnamon powder
  • Few mint leaves
  • Juice of 1 lemon
  • 1/2 tsp grated lemon zest
  • 1 small bunch coriander leaves

How to Make Burnt Eggplant Dip

1.In a mixer put the sliced eggplant, yoghurt, mint, garlic, cumin, cinnamon, tahini paste, lime juice and lemon zest and olive oil give it a nice blend.
2.Check the consistency and you can add some more olive oil and yogurt.
3.Blend to a smooth paste.
4.Serve with chips, lavash or breadsticks.
Key Ingredients:

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