You are here: Home» Recipes» Burnt Eggplant Dip Recipe

Burnt Eggplant Dip

Made out of creamy yogurt, eggplant, olive oil, herbs and seasoning, burnt eggplant dip can be served with chips, lavache or breadsticks.

Burnt Eggplant Dip

Chef's Name	:	Vicky Ratnani
Recipe Cook Time	:	15 Minutes
Recipe Rating	:

Tags: dips, eggplant, vicky goes veg, vicky ratnani

Add to CookBook

Ingredients

1 eggplant roasted, peeled and sliced

1 Tbsp olive oil

1 clove of garlic

1 Tbsp tahini / sesame paste

2 Tbsp yoghurt

1 big pinch roasted cumin powder

1 small pinch cinnamon powder

Few mint leaves

Juice of 1 lemon

1/2 tsp grated lemon zest

1 small bunch coriander leaves

Method

In a mixer put the sliced eggplant, yoghurt, mint, garlic, cumin, cinnamon, tahini paste, lime juice and lemon zest and olive oil give it a nice blend.

Check the consistency and you can add some more olive oil and yogurt.

Blend to a smooth paste.

Serve with chips, lavash or breadsticks.

Related Recipes

Cola BBQ Sauce
A BBQ sauce with a twist! This one has a strong cola flavor. Try out something d ...
Cheese and Pesto Eggplant
Eggplant laced with Parmesan cheese and baked in pesto with olives.
Zucchini Hummus
Who would have thought that hummus could be made without chickpeas? Reshma Khatt ...
Sicilian Style Pasta
A Sicilian style whole wheat pasta made with yellow peppers, tangy tomatoes and ...
Reader's recipe swap: dips
It seems our readers will do all sorts of things with a camembert, frozen peas o ...