Eggplant Dip Recipe
Ingredients
| Eggplant | 1 | |
| Yogurt | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm) | |
| Tamari | 1 Teaspoon | |
| Soy Oil - 1 tbsp | ||
| Cayenne pepper - a dash | ||
| Parsley | 1 Tablespoon | |
Directions
MAKING
1. The eggplant can either be charred under an open camfire with a sword through it, or even by placing it under the broiler at 450°F until very soft, say forty five minutes
2. In a glass bowl, place the eggplant and remove the pulp from inside with a wooden spoon
3. In a few layers of cheesecloth, add the pulp and squeeze all the liquid out until the eggplant is almost dry
4. In a blender, add the eggplant and all the other ingredients and process on medium speed until all of them are well combined
SERVING
5. Goes well with Pita Bread
1. The eggplant can either be charred under an open camfire with a sword through it, or even by placing it under the broiler at 450°F until very soft, say forty five minutes
2. In a glass bowl, place the eggplant and remove the pulp from inside with a wooden spoon
3. In a few layers of cheesecloth, add the pulp and squeeze all the liquid out until the eggplant is almost dry
4. In a blender, add the eggplant and all the other ingredients and process on medium speed until all of them are well combined
SERVING
5. Goes well with Pita Bread
Chef
