My garden was overflowing with leafy aubergine plants this year. They started off as bushy green seedlings with small white flowers that slowly blossomed into healthy green plants with shiny purple globes, known as brinjals, here in South Africa. Since mother nature is in control of when these flowers develop into edible wonders, I was blessed with a large amount of aubergines all at once. Even I was overwhelmed!
tray loads of roasted eggplant
After roasting up tray loads of sliced aubergine for roulades, salads and frozen treats, I decided to try a new technique of cooking whole eggplants to make baba Ghanoush and this aubergine dip. The results were better than expected. I brought it to friends for lunch and even the guests at the luncheon gave it the two thumbs up.
What do you think?
Tasty dip to be served with toasted pita chips
Creamy Aubergine Dip
Print RecipeIngredients
- 1 cup mashed roasted aubergine (2 medium sized aubergines)
- 1/2 cup yoghurt
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon lemon zest
- 1/2 teaspoon cumin
- salt and pepper to taste
- 2 tablespoons chopped parsley
- 2 tablespoons roasted pine nuts
- 1 teaspoon sumac
Instructions
To Roast Eggplant:
Spread olive oil over the exterior of eggplant
Place eggplant on a baking sheet with a silpat in a 200C (400F) oven for 1 hour until the eggplant is fully cooked and wrinkled.
Allow aubergine to cool before making the dip.
Slit open aubergine and scrape meat into a food processor bowl.
Add yoghurt, lemon juice, zest, olive oil, cumin and salt and pepper to aubergine and process until fully combined.
Pour mixture into a serving bowl, mix in 1 tablespoon of chopped parsley and sprinkle dip with sumac, remaining parsley and roasted pine nuts.
Serve with homemade pita chips
Ingredients
- 1 cup mashed roasted aubergine (2 medium sized aubergines)
- 1/2 cup yoghurt
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon lemon zest
- 1/2 teaspoon cumin
- salt and pepper to taste
- 2 tablespoons chopped parsley
- 2 tablespoons roasted pine nuts
- 1 teaspoon sumac
Instructions
- Spread olive oil over the exterior of eggplant
- Place eggplant on a baking sheet with a slipmat in a 200C (400F) oven for 1 hour until the eggplant is fully cooked and wrinkled.
- Allow aubergine to cool before making the dip.
- Slit open aubergine and scrape meat into a food processor bowl.
- Add yoghurt, lemon juice, zest, olive oil, cumin and salt and pepper to aubergine and process until fully combined.
- Pour mixture into a serving bowl, mix in 1 tablespoon of chopped parsley and sprinkle dip with sumac, remaining parsley and roasted pine nuts.
- Serve with homemade pita chips
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