Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 10 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
10
- 2 medium eggplants
- 1/4 cup Greek-style yoghurt
- 1tablespoons hulled tahini
- 1/2 lemon, juiced
- 1 garlic clove, crushed
- 1/4 bunch bunch mint, leaves picked, finely chopped
- 1 pinch smoked paprika
- 2teaspoons Woolworths extra virgin olive oil
Nutrition per serving
178kJ / 43Cal
178 Kilojoules or 43 Calories
2% of daily energy intake*
Protein
1.8grams
Fat
2.7grams
Carbs
3.2grams
Sugars
2.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Complete your next alfresco spread with this smoky eggplant dip. Try your hand at this healthier dip, you'll love the rich flavour and creamy texture.
Method
Step 1 of 2
Cook eggplant in a chargrill pan over medium-high heat, turning often, for 25 minutes or until charred and very soft. Transfer to a heatproof bowl and set aside for 1 hour to cool. Remove and discard skin. Place eggplant flesh in a colander set over a bowl for 20 minutes to drain excess liquid.
Step 2 of 2
Place half of the eggplant in a food processor and process until smooth. Add remaining eggplant and process to combine. Transfer to a small bowl. Stir in yoghurt, tahini, lemon juice, garlic and mint. Season with pepper. Sprinkle with smoked paprika and drizzle with oil to serve.
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