Eggplant dip with yogurt and parsley


This recipe is inspired by the traditional Lebanese dip- baba ganoush. However I made my own version of it by replacing the tahina with full cream yogurt. I wanted to have a simple and light dip, but also to taste the smoky flavor of the baked eggplants. Since I live in an apartment I was brave enough to bake them on my gas stove. I picked a big eggplants and I baked them for about half an hour. Yes, my house was a bit smoky but we have a god air con and the problem was solved easily.


– 1 kg eggplants

– 1 cup of fresh full cream yogurt

– 1 handful of parsley

– 1 glove garlic

– salt

– olive oil

– pinch of black pepper


Baked the eggplants and leave them for a while so you can peel them easily after. Chop the parsley and the garlic and mix with the rest of the ingredients. Peel the eggplants and cut them into small peaces. Add to the parsley mix and leave the dip to cool in the fridge for a while. Serve as a starter or like a dip for fresh baked bread.



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