Aubergine Dip – Serve It As An Appetizer Or Side-Dish

Now that the autumn is here, I really dug into the vegetables I usually associate with this time of the year – pumpkin, aubergine, beetroot, leeks, etc.

I know, all of these vegetables you can find almost the whole year round, but traditionally these are fresh during the autumn months and I still remember my mum using them only when the weather started to get cold after the long summer. That is why I usually also start thinking about using them more about this time of the year.

Today I am presenting one very delicious, easy and quick to make recipe, that you can serve either as an appetizer or as a side-dish to your main course. Try this yummy aubergine dip* and, even if you are not a great fan of this vegetable (aubergines/eggplants), you might be tempted to eat it more than just once.

This recipe is suitable for the whole family and is very easy to make. All you need to do is stuff all the ingredients in a blender and you have a vegetable dip, so scrumptious and full with flavour.

Click here to see the blender I am using when preparing this and other recipes.

I hope you like my autumn suggestion for a healthy dish.

Aubergine Dip  Aubergine Dip

Ingredients (for 4-5 servings):

  • 2 aubergines/eggplants

  • 4-5tbsp breadcrumbs

Sometimes I prefer not to use the plain breadcrumbs, but I use bruschetta – toasted slices of bread, flavoured usually with tomato and oregano. Use ready-made bruschetta slices, just blitz them in the blender to make breadcrumbs.

  • 3 garlic gloves, pressed

  • 4tbsp plain yoghurt

  • seasoning – parsley, salt and pepper

  • 1tsp hot paprika

  • 2tbsp lemon juice

Preparation:

  1. Wash the aubergines and slice them lengthwise in half, season with salt and leave them to stand for half an hour. Then wash them, place them in an oiled baking tray and bake in a pre-heated oven at 200°C for 20-25 minutes

  2. When the aubergines are ready, scoop the flesh out of the skin and place it in a blender, together with the breadcrumbs, garlic, yoghurt, seasoning and lemon juice. Blend until smooth

Pour the dip in serving bowls and serve with toasted bread.

Enjoy!

Try this aubergine recipe and if you have a suggestion or recommendation, just leave a comment below.

Have a warm day!

*Тази рецепта я видях на rozali.com и ме вдъхнови да я направя с вкусовете си. Благодаря!

2 Comments

  1. Jodes

    I love eggplant dip, although I must say I have never tried one with yoghurt in it before. I also usually bake the whole eggplant in the oven rather than slicing so I am keen to give this one a try. Will pick up some eggplant at the farmers market today and make this. Thank you.

    Reply
    1. Ellie

      Hi Jodes. I bake the eggplant sliced just to be able to drai the bitterness first and to be ready quickly in the oven. I think the yoghurt makes the texture and flavour really smooth. Try it and let me know what you think. I am open to suggestions how to better the recipe.

      Have a lovely weekend.

      Ellie

      Reply

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