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INGREDIENTS
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2 Aubergines
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2 garlic cloves
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200g yoghurt
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salt
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pepper
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1 tsp. cumin
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lemon
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olive oil
1. peel the aubergines and chop them up into cubes, about 2 cm thick
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2. heat some olive oil in a frying pan and add the aubergines. Fry them until they become soft.
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3. over the cooked aubergines, squeeze 1 lemon. season with salt and pepper and add cumin.
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4. using a blender, blend the aubergines until you get a puree like mixture. then add the yoghurt and press the garlic.
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5. taste it, and you can add some more seasoning to your liking. serve with some bread - pita bread fits perfectly!
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METHOD
TOTAL TIME: 30 min
AUBERGINE DIP
Serves: 8
DIFFICULTY GRADE: easy
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