Eggplant Dip/ Turkish Eggplant Yogurt

Smoked Aubergines are welcome in any form. This one is a great dish that goes well with any bread even the indian ones.

1 large egg plant/ aubergine
1 tbsp Oil
1 cup yogurt
1 tspn crushed garlic
1 tspn paprika powder
1 small onion finely chopped 
salt to taste
fresh coriander chopped

1) Brush the eggplant with oil and pierce some holes. Cook it on direct flame rotating it continuously until the skin is completely charred. Ensure all the edges are cooked
2) Let it cool down completely
3) After that, peel off the charred skin and take the pulp into a bowl. Mash using a fork.
4) Add the rest of the ingredients and mix well

Serve as a dip or side dish to pita breads, tortilla chips or with pide.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44


2 responses to “Eggplant Dip/ Turkish Eggplant Yogurt

  1. I am sure the eggplant lovers would appreciate it better!

  2. Simple yet flavorful dip…

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