Roasted Eggplant & Yogurt Dip
A light, earth rich yogurt dip with roasted aubergines, cilantro, and sumac.
Ingredients
- 2 large aubergines
- 2 tsp salt
- 1 tbsp olive oil
- 3 cloves garlic, thinly sliced
- 1 tsp sumac
- 1 cup full fat dahi yogurt
- 1 handful cilantro, chopped
- ½ lemon, juiced
Instructions
- Preheat an oven to 400°F or a BBQ grill to medium heat.
- To prepare the aubergine, slice them lengthwise in half and cut a criss-cross diamond pattern into the flesh. Sprinkle each well with the salt and set aside to "sweat" for about 20-30 minutes. Once thoroughly sweaty, rinse the salt off and pat dry the aubergine.
- Drizzle the olive oil over the inside of the aubergine, and insert the slices of garlic into the diamond pattern. Season with salt, pepper, and sumac. Sandwich the aubergine back together and wrap in aluminum foil. Roast the aubergines for about 20-30 minutes on the BBQ or in the oven. The aubergines are ready when the inside is very soft.
- Remove the aubergines from the BBQ and carefully unwrap from the foil (there will be steam). Allow the open aubergines to cool for about 15 minutes before scooping out the flesh and placing on a cutting board. To help breakup the aubergine, chop it to bits on the cutting board with your knife until more like a pulp.
- Place the aubergine pulp in a small bowl and add the lemon juice, yogurt, and cilantro. Leave to cool completely in the fridge for about 2 hours.
- Serve this aubergine dip with pita bread, pickles, or dolma.