Smoky, Roasted Eggplant-Yoghurt Dip with Fresh Lemon & Garlic


Photo credit: Nancy Anne Harbord

I originally posted this recipe when I first started my blog, when my photography skills were, quite frankly, wanting. It is such an important dish in my life, I really didn’t feel like that post did it justice, so I decided to give the post a little fluff, take some nice pictures and post it again.

So this is life-changing recipe to share with you readers (I only give you the good ones!). I cannot believe that something with so few ingredients can taste this good. I first ate it at the home of a lovely Pakistani woman who served it as a raita as part of a vegetarian dinner feast. One bite and I knew at once I would be recreating it at home.


Photo credit: Nancy Anne Harbord

Although it initially appears to be similar to baba ghanoush, it is not really the same at all apart from the presence of roasted, puréed aubergine. This dip is made creamy with Turkish or Greek yoghurt, tart with fresh lemon and spicy with crushed garlic, all enhancing the delicate, earthy, smoky savouriness of the roasted aubergine. Combined in this flavour-bomb of a dip, the aubergine-hater in your life (there are plenty of them out there) will suddenly become enchanted. “This is aubergine??”


Photo credit: Nancy Anne Harbord

The aubergine purée called for in the dip is a great freezer-staple to have on hand. It has many, many uses. I use it primarily to make this dip because it is so unbelievably scrumptious, but I have also enjoyed it mixed into Thai and Indian sauces, dolloped onto pizza (or as a pizza sauce) and made into the almost equally delicious, baba ghanoush, to name but a few tasty applications. See the recipe for this below.

There are so many meals you can incorporate this dip into! As a cooling addition to a spicy meal. Or as part of a Middle Eastern-inspired spread. Or on sandwiches. Or with roasted vegetables. Or as a dip for pizza crusts. Or as a dip for almost anything! I like all the ingredients of this dip individually, but together they really, really, sing.

This will keep for at least a week in the fridge, maybe more. This could be made vegan with the use of soy yoghurt or similar, just make sure it’s as thick as possible. Serve chilled with a drizzle of good olive oil.


Photo credit: Nancy Anne Harbord

Please click here to see the formatted, printable recipe on Ramsons & Bramble

 

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