in Recipes

Eggplant yogurt dip

updated

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Ingredients for 1 servings:

  • 2 eggplant(s)
  • 250 g yogurt (süzme), Greek or Turkish yogurt
  • 1 garlic clove(s)
  • some salt
  • e.g. mint, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 50 minutes

vegetarian

Briefly wash the eggplants and pierce one side several times with a sharp knife. Cook in the oven at 200-220 degrees Celsius on a baking tray lined with baking paper for about 30-40 minutes. When the eggplants are nice and soft, remove from the oven and let cool briefly. Once cooled, slit the eggplants and scoop out the flesh with a spoon. Place on a cutting board. Finely chop the flesh with a knife until it forms a puree. Place the puree in a bowl and press in the garlic clove. Add the süzme and a pinch of salt and mix together. If you like, you can also sprinkle some dried mint on top. The dip tastes delicious with Adana kebab, lamb skewers, or on toasted flatbread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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