Aubergine- Eggplant And Yogurt Dip

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Assemble Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 1 - large aubergine
  • 2 tbsp - oil
  • 1 tsp - chopped garlic
  • 1 cup - thick curd
  • 2 tsp - lime juice
  • 1 - tomato chopped finely
  • 1 tsp - ground pepper
  • 2- green chillies chopped

How to Make Aubergine- Eggplant And Yogurt Dip

  • Smear a little oil over the eggplant and using a fork prick the eggplant all over.
  • Hold over the gas flame and roast till the skin is black and the eggplant is soft.
  • Keep aside to cool.
  • When the eggplant is cold, remove the skin and mash well with a fork
  • Add the remaining oil, garlic, chopped tomato, lemon juice, chillies, pepper and salt and mix well.
  • Add the yogurt and mix well.
  • Serve as a side dish or as a dip with chips or crisps
  • Recipe Courtesy: Anglo-Indian Recipes