The aubergine is probably one of the Greek's favourite vegetables! And It sure is mine!
Here is a super easy dip made out of aubergine, garlic, olive oil, yoghurt, lemon and of course salt and pepper.
Take 2 large aubergines and prick their skins with a fork and place them in a preheated oven of 180c for about 45 minutes to an hour or until they become very soft.
Leave to cool a bit and then cut lengthways and scoop out the flesh with a spoon.
Put the aubergine flesh in a food processor, add the juice of half a lemon, 1 clove of garlic and about 2 table spoons of olive oil. Blend until smooth. Then add 2 tablespoons of plain white yoghurt and season with salt and pepper.
Turn the mixture into a serving bowl and chill in the fridge for about an hour. Garnish with chopped parsley and serve with crackers or pepper/ carrot and cucumber sticks.
Again you can always adjust the amount of garlic and lemon to suit your personal taste.
Enjoy!
Here is a super easy dip made out of aubergine, garlic, olive oil, yoghurt, lemon and of course salt and pepper.
Take 2 large aubergines and prick their skins with a fork and place them in a preheated oven of 180c for about 45 minutes to an hour or until they become very soft.
Leave to cool a bit and then cut lengthways and scoop out the flesh with a spoon.
Put the aubergine flesh in a food processor, add the juice of half a lemon, 1 clove of garlic and about 2 table spoons of olive oil. Blend until smooth. Then add 2 tablespoons of plain white yoghurt and season with salt and pepper.
Turn the mixture into a serving bowl and chill in the fridge for about an hour. Garnish with chopped parsley and serve with crackers or pepper/ carrot and cucumber sticks.
Again you can always adjust the amount of garlic and lemon to suit your personal taste.
Enjoy!
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