Eggplant Dip
8 ingredients
7 steps
Ingredients
- 1 (300 g) eggplants
- 1 cup stale breadcrumbs
- 2 garlic cloves, crushed
- 14 cup chopped fresh parsley
- 2 teaspoons ground cumin
- 14 teaspoon hot paprika
- 2 tablespoons lemon juice
- 14-12 cup natural yoghurt
Directions
-
1Pierce eggplant several times and place on oven tray.
-
2Roast in a moderate oven for about 40 minutes or until soft.
-
3Put eggplant in a plastic bag for 15 minutes.
-
4Remove skin and chop flesh.
-
5Blend or process eggplant with remaining ingredients until smooth.
-
6Cover and refrigerate for 3 hours or overnight.
-
7Makes about 2 cups.
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