RecetteBook
🔍
Home
Explore
☰
Home
Explore Recipes
Favorites
Submit
Login
Log Out
Greek Aubergine Dip
❤️ Save to Favorites
Share:
Servings:
4
Author:
Course:
Vegetable Dishes [/dishes/vegetable-dishes/]
Aubergine dishes [/dishes/vegetable-dishes/aubergine/]
Cuisine:
Greek [/cuisines/greek/]
🧂 Ingredients
2 1/4 lb
aubergines
1
medium-sized onion
2
small green peppers
1
green chilli pepper
optional
1
lemon
1/2 clove
garlic
5 tbsp
Greek yoghurt
pinch
caster sugar
4 tbsp
extra-virgin olive oil
salt and pepper
Kalamata olives
pitta bread
Save Selections
Instructions
1
Preheat the oven to 400°F (200°C) mark 6.
2
Slice off the ends of the aubergines, peel them and cut lengthwise in half.
Cover a baking sheet with foil and place the aubergines on it, cut sides
uppermost. Bake in the middle of the oven for 30 minutes or until tender.
3
Meanwhile, peel and chop the onion very finely. Remove the stalk, seeds and
inner membrane of the green peppers and the chilli pepper if used. Chop these
very finely also.
4
Fry the onion and peppers very slowly in 2 tbsp of the oil for about 10 minutes,
stirring frequently, until soft but not at all browned.
5
Take the aubergines out of the oven when they are done and allow to cool for a
few minutes before scooping out and discarding any seed-bearing sections with a
spoon.
6
Cut the aubergines into small pieces, place in the food processor with the lemon
juice, the remaining oil, the peeled garlic clove, yoghurt, 1/2 tsp salt and a
pinch of sugar; process until very smooth.
7
Transfer this thick puree into a serving bowl, stir in the onion and pepper
mixture and add a little more salt and freshly ground pepper. Chill for 30
minutes.
8
Garnish with black olives. Serve with pitta bread.
×
Welcome to RecetteBook
Login or register to save recipes, leave comments, and more.
Login
Don't have an account?
Register here