Recipe

Roasted Eggplant Dip Recipe

Add Step-by-Step Photos	Tinam / All my dishes 1 year, 6 months ago Something different to entice a small group! Very tasty and healthy! Prep:30m Cook:45m Servings:4	Tinam
	finger food

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Ingredients

1 large eggplant

2 cloves garlic

olive oil cooking spray

1 lb pkt lavash bread

2 tblsp walnuts

2 tsp mint, chopped

2 tsp oregano, chopped

/2 cup natural yogurt

juice of 1 lemon

olive oil and paprika to serve

Directions

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.

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Comments

scuttlebut8 5 months, 1 week ago said:
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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