Middle Eastern Dip Recipe
Summary
Preparation Time10 MinCooking Time35 Min
Ready In45 MinDifficulty LevelEasy
Ingredients
| Eggplant aubergine | 1 Large | |
| Onion | 1 , unpeeled | |
| Garlic | 2 Clove (5gm), crushed | |
| Olive oil | ||
| Lemon juice | 2 Tablespoon | |
| Parsley | 2 Tablespoon, chopped | |
| 1/4 cup/60 g/2 oz sour cream | ||
| 4 pieces lavash bread, cut into triangles | ||
Directions
1. Preheat barbecue to a high heat. Place eggplant (aubergine) and onion on lightly oiled barbecue grill and cook, turning occasionally, for 20-30 minutes or until skins of eggplant (aubergine) and onion are charred and flesh is soft. Cool slightly, peel and chop roughly.
2. Place eggplant (aubergine), onion, garlic, 1/4 cup/60mL/2fl oz oil and lemon juice in a food processor or blender and process until smooth. Add parsley and sour cream and mix to combine.
3. Brush bread lightly with oil and cook on barbecue for 1-2 minutes each side or until crisp. Serve immediately with dip. Lavash bread is a yeast-free Middle Eastern bread available from Middle Eastern food shops and some supermarkets. If unavailable use pitta bread instead.
2. Place eggplant (aubergine), onion, garlic, 1/4 cup/60mL/2fl oz oil and lemon juice in a food processor or blender and process until smooth. Add parsley and sour cream and mix to combine.
3. Brush bread lightly with oil and cook on barbecue for 1-2 minutes each side or until crisp. Serve immediately with dip. Lavash bread is a yeast-free Middle Eastern bread available from Middle Eastern food shops and some supermarkets. If unavailable use pitta bread instead.
Chef
