Eggplant Dip/ Turkish Eggplant

Eggplant dip is similar to baba ghanoush or other similar dips but has a distinct flavor of yogurt and garlic

1 large aubergine/ eggplant
1 tspn oil
1 tspn crushed garlic
1 cup yogurt
1 tspn paprika
salt to taste

1) Brush the egg plant with oil and roast it on direct flame. Keep rotating the vegetable to ensure all sides are equally roasted
2) Once all sides are done, let it rest till it completely cools down. Then peel off the skin carefully 
3) Mash the pulp in a bowl 
4) Add the rest of the ingredients and mix well.

Serve with bread or pita or tortilla chips

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


One response to “Eggplant Dip/ Turkish Eggplant

  1. I had listed down this dip for this marathon as it can fit in for any of the middle eastern countries. Never got to make. May be some day.

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