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Turkish Aubergine Salad dip Recipe

Ingredients

How to make it

  • Prick aubergines all over with a fork
  • place directly in bbq flame or gas burner
  • cook for at least 10 min. turning till the whole aubergine is black and blistered and has collapsed.
  • cool on wrack for about 10 min.
  • or in a colander over a plate cover with cling film
  • with a sharp knife gently peel, allow the skin to peel away naturally.
  • roughly chop aubergine, place in colander over a bowl and allow to drain further +- 5- 10 min.
  • mix the garlic with the yogurt then into the aubergine with the lemon juice
  • season with sea salt and freshly ground pepper
  • finish with a generous splash of olive oil
off the flames and resting   Close
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Reviews & Comments 4

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  • capedread 14 years ago
    yippeeee finally got this on the go I usually get finished eating it and then think about photos,

    me thinks, a pic of my fat belly won't do though would it lol
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  • capedread 15 years ago
    cheers for the 5, Greek and Turkish recipes are very alike, they both claim Mousaka as their own, a fact I find rather quaint
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  • conner909 15 years ago
    Love eggplant....thanks for posting!
    Was this review helpful? Yes Flag
    " It was excellent "
    elgab89 ate it and said...
    Excellent recipe. We ( and by this I mean the part of me who is Greek speaking) make something similar without the yogurt, though. Maybe it depends from which area you are. This is great for summer, when you can find eggplants in the market! Got my 55555555
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The Cook

capedread Peterborough. Cambridgeshire, GB

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