Aubergine Dip Recipe
Ingredients
| Aubergine | 1 Large | |
| Yogurt | 60 Milliliter | |
| Lemon juice - 15-30 ml (1-2 tbsp) | ||
| Tahini | 45 Milliliter | |
| Parsley | 60 Milliliter, finely chopped | |
| Garlic - 2 cloves , crushed gomasio, or salt if preferred | ||
| Black pepper | 1 To taste | |
| Vegetable crudites or pitta bread | ||
Directions
GETTING READY
1.Preheat the oven to gas mark 4, 180 degrees.
MAKING
2.Take out the aubergine stalk and poke the flesh twice or thrice.
3.Take an ovenproof dish, put the stalk in it and bake for 20 minutes until tender.
4.Once done, remove the skin and cut the flesh.
5.In a blender, put the flesh, yogurt, lemon juice, tahini, parsley, and garlic.
6.Blend until smooth.
7.Add seasoning of gomasio and pepper.
SERVING
8.Serve with crudites or pita bread.
1.Preheat the oven to gas mark 4, 180 degrees.
MAKING
2.Take out the aubergine stalk and poke the flesh twice or thrice.
3.Take an ovenproof dish, put the stalk in it and bake for 20 minutes until tender.
4.Once done, remove the skin and cut the flesh.
5.In a blender, put the flesh, yogurt, lemon juice, tahini, parsley, and garlic.
6.Blend until smooth.
7.Add seasoning of gomasio and pepper.
SERVING
8.Serve with crudites or pita bread.
Chef
