SPICED EGGPLANT DIP
Prep/Cooking Time: 15-30 Minutes
Ingredients
- 8 eggplants
- 4 cloves garlic
- 4 lemons juiced
- 4 tsp salt
- 2 tsp cumin
- 2 tsp cardamom
- 1 tsp black pepper
- 500g natural yoghurt
Instructions
- Take the eggplants and remove the stem
- Place the eggplants on a chargrill or over a naked flameso that the skin will char and blacken
- Turn the eggplants regularly till they are evenly charred
- Remove the eggplants from the heat and place in a bowl
- Cover the bowl with plastic wrap and leave to cool
- Once cooled, piece by piece remove the charred skin and place the flesh in a clean mixing bowl
- Add to the bowl of eggplant all of the spice ingredients and the garli roughly chopped
- Using either a stick blender or a food processor blend until a smooth puree is achieved
- Finally add to the puree the yoghurt and mix well
- check the seasoning to taste adding more spice, salt and pepper or juice where needed
- Reserve in the fridge till needed
- Serve with toasted bread or raw vegetables
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