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Eggplant Yogurt Dip
A refreshing appetizer where roasted eggplant meets garlicky yogurt.
- Prep
- 15 min
- Cook
- 20 min
- Time
- 35 min
- Servings
- 4
- Calories
- 180
- Level
- Easy
- Heat
- Gentle heat
- Region
- Anatolia
- Vegetarian
- Gluten-free
Servings4
Measures
1 cup is 200 ml. 1 tea glass is 100 ml. 1 tablespoon is 15 ml. 1 dessert spoon is 10 ml. 1 teaspoon is 5 ml.
Ingredients
- 3 medium eggplants
- 2 cups strained yogurtInstead: strained yogurt
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp salt
- Half bunch fresh mint
- 1 tsp chili flakes
Calories are an editor’s estimate per serving, not a lab measurement.
Method
- 1
Roast the eggplants over a flame or in the oven.
- 2
Peel the roasted eggplants and chop them finely.
- 3
Crush the garlic and mix with strained yogurt and salt.
- 4
Add the chopped eggplants to the yogurt mixture and fold gently.
- 5
Serve topped with olive oil, chili flakes, and mint.
Note. You can soak the eggplants in salted water for 15 minutes before roasting to remove bitterness.
Questions
How long does eggplant yogurt dip last?
It stays fresh for 2 days in an airtight container in the refrigerator.
Can I use regular yogurt instead of strained yogurt?
Yes, but the consistency will be thinner; strained yogurt provides a better texture.
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