Turkish Eggplant Dip Recipe
Turkish Eggplant Dip is a simple and tasty recipe which can be easily tried at home. Turkish Eggplant Dip has a distinct flavor of olive oil which makes this dip completely irresistible.Try this easy Turkish Eggplant Dip recipe at home.
Ingredients
| Eggplants | 2 Pound | |
| Garlic - 1 small clove , peeled | ||
| Natural yogurt | 6 Tablespoon | |
| Fresh lime or lemon juice - approx. 1/4 cup | ||
| Extra virgin olive oil | 4 Tablespoon | |
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Parsley sprigs | 1 (Garnish with:) | |
| Black olive | 1 (Garnish with:) | |
| Pita bread | ||
Directions
GETTING READY
1 Preheat the oven to 400°F.
2 Rinse the eggplants well.
MAKING
3 Place whole eggplants on the center shelf of the oven.
4 Bake for 30 minutes, turning them after the first 15 minutes.
5 Remove from the oven and allow to cool.
6 Cut off the stalk ends, peel, and cut lengthwise into quarters.
7 If they have seeds inside, scoop these out neatly and discard.
8 Cut the flesh into small pieces.
9 Transfer to a food processor jar along with the garlic, yogurt, lime or lemon juice, oil, salt, and freshly ground pepper.
10 Blend to puree.
11 Transfer the dip to a serving bowl.
SERVING
12 Decorate the top with a sprig of parsley and an olive.
13 Cover the remaining with plastic wrap and refrigerate.
1 Preheat the oven to 400°F.
2 Rinse the eggplants well.
MAKING
3 Place whole eggplants on the center shelf of the oven.
4 Bake for 30 minutes, turning them after the first 15 minutes.
5 Remove from the oven and allow to cool.
6 Cut off the stalk ends, peel, and cut lengthwise into quarters.
7 If they have seeds inside, scoop these out neatly and discard.
8 Cut the flesh into small pieces.
9 Transfer to a food processor jar along with the garlic, yogurt, lime or lemon juice, oil, salt, and freshly ground pepper.
10 Blend to puree.
11 Transfer the dip to a serving bowl.
SERVING
12 Decorate the top with a sprig of parsley and an olive.
13 Cover the remaining with plastic wrap and refrigerate.
Chef
