Aubergine- Eggplant And Yogurt Dip

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

240 calories calories, 9 grams fat

Technique: Assemble Recipe
Difficulty: Medium

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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