Recipe
Creamy Turkish Eggplant Spread Recipe
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Dee / All my dishes 1 year, 3 months ago
An easy flavourful spread that you can use on toasted crusty breads, crackers, or use it as a dip for Crudités.
Prep:20m Cook:40m Servings:8
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 Dee |
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Fans
Ingredients
- 1/4 sweet onion, cut into 1-inch pieces
- 1 clove garlic, coarsely chopped
- 2 medium or 6 small eggplants, halved lengthwise, broiled to cook (I prefer to bake my eggplant, cut in half with some olive oil in the cut side so it doesn't dry out)
- 1/4 cup plain whole-milk or low-fat (not fat-free) yogurt
- 2 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/4 teaspoon dried oregano
- Pinch of ground cumin
- Salt and pepper, to taste
Directions
- In a food processor, combine the onion and garlic. Work until the mixture is finely chopped.
- Add the eggplant flesh and work the mixture just until it is pureed.
- Add the yogurt, olive oil, vinegar, oregano, cumin, salt, and pepper. Pulse just until smooth.
- Season to taste.
- Transfer to a shallow bowl, cover tightly, and refrigerate for several hours.
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Alterations
imola 1 year, 2 months ago said:
Instead of vinegar try some lemon juice instead, really yumm.
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chefjeb 1 year, 3 months ago said:
This is a must try. Great flavors blended together. I can even see this as a sandwich spread topped with grilled portabellas or grilled veggies. This will be in my tummie before nightfall. Thanks!
irishmama 1 year, 2 months ago said:
Wow, this sounds really interesting! I've never cooked much with eggplant, but I can see how this would be an excellent dip or spread. I have to try it!