Roast Eggplant Dip with Pita
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 large Eggplant (washed and trimmed)
- 1 clove garlic cloves (peeled and pressed)
- 2 Tbsps olive oil
- 2 Tomatoes
- 4 sprigs curly parsley
- 2 Tbsps lemon juice
- ½ cup plain Yogurt
- salt (to taste)
- freshly ground Black pepper (to taste)
- 1 pinch ground Cumin
- ½ tsp Chili flakes
- fresh lemons (to garnish)
- grilled Pita bread (to serve)
Preparation steps
1.
Preheat oven to 425º F. Line a baking sheet with parchment paper.
2.
Slice the eggplant in half lengthwise. Rub with garlic and brush with olive oil, place on prepared baking sheet and bake for 35 minutes.
3.
Meanwhile, rinse the tomatoes, trim and cut into quarters. Remove the seeds and cut into a small dice. Rinse the parsley, shake dry, pluck the leaves and finely chop the leaves. Set aside.
4.
Remove the eggplant from the oven and let cool. Scoop the flesh from the eggplant and place it in a blender with the lemon juice.
5.
Pour the blender contents into a serving bowl and gently stir in tomatoes, parsley, yogurt, salt, pepper, cumin and chili pepper flakes. Garnish with lemon slices and serve with grilled pita bread.
