How to make it

  • Preheat oven to 200C/390F. Line a roasting pan with baking paper. Place eggplant and garlic into pan. Spray with oil. Roast for 35 minutes or until eggplant is soft. Set aside for 1 hour.
  • Meanwhile, reduce oven temperature to 180C/350F. Line 3 baking trays with baking paper. Cut lavash into small squares. Spray with oil. Place onto trays. Bake for 10 minutes or until golden. Set aside.
  • Cut eggplant in half. Use a spoon to scoop out flesh. Place flesh into a food processor. Discard skin. Squeeze flesh from garlic. Add to food processor with walnuts, mint and oregano. Process until well combined.
  • Transfer to a glass or ceramic bowl. Fold through yogurt and lemon juice. Cover. Refrigerate for 2 hours to allow flavors to develop.
  • Transfer dip to a serving bowl. Drizzle with oil. Sprinkle with paprika. Serve with lavash.

Reviews & Comments 1

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  • scuttlebut8 9 years ago
    I made this the other night and followed the directions to the letter... I found this recipe to be BORING BORING AND BORING, not much flavor and in need of salt, and .... did I say BORING...
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