Creamy Turkish Eggplant Spread
From dee 17 years ago
- 40 minutes to make
- Serves 8
An easy flavourful spread that you can use on toasted crusty breads, crackers, or use it as a dip for Crudités.
Ingredients
- 1/4 sweet onion, cut into 1-inch pieces shopping list
- 1 clove garlic, coarsely chopped shopping list
- 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) shopping list
- 1/4 cup plain whole-milk or low-fat (not fat-free) yogurt shopping list
- 2 tablespoons olive oil shopping list
- 1 1/2 tablespoons red wine vinegar shopping list
- 1/4 teaspoon dried oregano shopping list
- Pinch of ground cumin shopping list
- salt and pepper, to taste shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people
chefjeb
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