Aubergine and Yoghurt Dip

This is a very easy Persian version of a common middle-eastern dip. Be prepared to get a bit messy for the best results. 

INGREDIENTS:

  • 2 large aubergines
  • 1 tbsp very good quality olive oil
  • 4 cloves of garlic, crushed
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 200ml plain full-fat greek yoghurt
  • 4 tbsp chopped fresh mint
  • 2 tbsp fresh lime juice

METHOD:

  • Preheat the oven to 180C. Rinse the aubergines and prick them with a fork in a few places. Put them in the centre of the oven on a rack with a baking tray underneath. Bake for one hour. 
  • Remove the aubergines from the oven, let them cool until you can handle them. Peel off the skin and chop the flesh. 
  • Put all the chopped aubergine into a bowl, add the remaining ingredients and mix well. I used my bare hands to squish the aubergine well, before beating with a fork. Adjust the seasoning to taste.
  • Transfer to a serving dish, garnish with saffron water, a tablespoonful of plain yoghurt and mint leaves. 
  • This recipe is best made 24 hours in advance, and stored in the fridge. Remove from the fridge 10 minutes before serving. This is good served with bread. 

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