Eggplant dip with yogurt and walnuts
With Vegetables,
Eggplant dip with yogurt and walnuts
Serves6 servings
Cooks In15' preparation | 45' cooking
DifficultyTotally Doable
Ingredients
- 6 large eggplants
- 3 cloves of garlic, crushed
- 2 tbsp. vinegar
- 2 tbsp. crushed walnuts or pistachios (optional if alergic)
- ½ cups extra virgin olive oil
- 1 tub Greek strained yogurt (7 oz)
- 2 tbsp. fresh parsley, chopped
- Salt, freshly ground pepper
- Toasted bread, to serve
Method
- Roast the eggplants whole, ideally on the grill, until the skin burns and acquires a smoky flavor.
- Alternatively, grill in the oven at 390°F for 45 minutes.
- Let eggplant cool.
- Holding on to the edge of the stem, carve the eggplant vertically to release juices and remove flesh.
- Transfer the flesh to a bowl and mash up with a fork.
- Season and add the garlic, vinegar, olive oil, walnuts, parsley, and, once cooled, finish with a dollop of yogurt.
- Mix well and chill.
Serve with freshly toasted bread.