Eggplant Dip (Patlıcan Babaganuş)

And here we have another side-dish. For me it’s one of those things you do when you have extra free time and just feel like treating yourself to a restaurant experience at your own dinner table. Eggplant is one of my favourite …erm plants (I’ll avoid the fruit/veggie controversy here)… but to my disappointment it doesn’t have any useful nutritional values. It does seem to contain a high amount of nicotine though…Recipe modified from this one.

Ingredients:

  • 1 medium sized eggplant
  • 1 garlic clove
  • 3 tbsp yogurt
  • 2 tbsp tahini paste
  • salt, pepper, cumin to taste
  • juice from 1/3 lemon
  • 1-2 tbsp olive oil
  • fresh mint

Preparation:

Prepare the eggplant according to this recipe: baked eggplant. Take the eggplant out of the oven and peel the skin, get rid of seeds. Cut into smaller parts and place in food processor. Add the remaining ingredients and mix for 2-3 minutes until smooth. If you want the consistency thinner add a little bit water or one more spoon of yogurt and mix again. Plate up and sprinkle with olive oil, lemon juice and finely chopped fresh mint.

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