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+ servings

Roasted Egg Plant Dip

uncomplicatedchef
a smoky and creamy dip made of roasted eggplants
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 cups

Ingredients
 
 

  • 1 eggplant pulp
  • 1-2 cloves garlic
  • 1/2 lemon juiced and lemon zest
  • 2 tbsp thick yogurt
  • 1/4 cup oliveoil
  • fresh mint
  • toasted walnuts
  • salt to taste
  • freshly ground black pepper

Instructions
 

  • Roast your eggplant by cutting it down the centre and placing the cut sides downward on your grill or baking tray.
  • Apply olive oil to the cut side to reduce the possibility of it burning.
  • Pulse all ingredients, except walnuts in a blender or food processor.es.
  • Place in a bowl and drizzle more olive oil, add lemon zest, and toasted walnuts.
  • Garnish with mint leaves.Serve with homemade pita chips. Store bought pita chips may be used and they can be cut in a triangular shape and baked at 350 degre
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