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Recipes

Aubergine dip with yoghurt

By KACHEN

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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 medium aubergines
  • 4 tbsp of Greek yoghurt
  • 1â„4 onion
  • 1 pinch of oregano
  • 1 tsp of sesame seeds
  • 6 tbsp olive oil
  • 1 tsp pepper flakes
  • 1 tsp salt
  • Some black olives to serve

Instructions

  1. Preheat the oven to 220°C.
  2. Wash the aubergines and place them on a baking tray lined with baking paper.
  3. Carve a couple of thin lines on their skin surface and bake the aubergines for about 35 minutes, or until you can easily insert a fork in their flesh. Set aside to cool for 15 minutes.
  4. Cut the aubergines in half and, with a spoon, scoop out the flesh. Discard the skin. Drain the flesh to remove any excess water, then place on a chopping board and chop.
  5. Mince the onion. Add the onion and aubergine flesh to a bowl and mix well. Add the oregano, salt, pepper and olive oil and mix. Finally add the yoghurt.
  6. You can serve this dip with olives and sesame seeds or even tahini for extra flavour.
  7. It tastes great on a slice of fresh baguette or toasted bread.

KACHEN
KACHEN

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