Eggplant and Yogurt Dip

Course : Eggplant
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly
 

Ingredients:

1 large eggplant, roasted
3 cloves garlic, crushed
1 cup yogurt cheese
1 tablespoon chopped fresh parsley (optional)
1 teaspoon salt and ground black pepper, to taste
 

Preparation / Directions:

Peel the roasted eggplant and spoon the pulp into a blender. Add garlic and blend. Add the yogurt cheese, a 1/4 cup at a time, until the desired consistency is achieved. You will want to use less yogurt cheese for a dip and more for a thinner sauce. Add parsley, salt and pepper and blend to combine. Pour into a bowl, cover, and refrigerate for at least two hours or overnight. Eggplant and Yogurt will tend to thicken with chilling. Serve as a dip or spread with vegetables or pita bread pieces. Also makes an excellent sauce for grilled or roasted meats and/or vegetables. (Refrigerate leftovers and bring to room temperature for serving.)


Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Eggplant Recipes