Ingredients
-
1
-
1
-
2
-
1/2
-
2
-
1/2
-
2
-
1/4
-
-
-
-
-
-
-
Directions
Eggplant (Aubergine) Dip, This is a spicy dip that could be served with Flat Bread, Nan bread or Turkish Bread The recipe was found in a book called ‘Creative food – Finger Food’ by The Australian Woman’s Weekly , I’m really sorry to the person who shared this recipe, I hope you take no offense to this review, however, I read the other reviews and thought that it seemed like this was a keeper I made 5 different dips for an event, all of them turned out great, the 8 loaves of bread I made by hand were perfect, and this dip did not even get served My husband and I are not picky, and hate wasted food, but I am not sure what to do with the big bowl of mush I have in my fridge! It is bland, even after adding 4X the spice called for, and the breadcrumbs give it a revolting texture use Recipezaar daily, but have never bothered to go back and review a dish, until now There are many other eggplant spread recipes out there, this one is NOT the one you want , I questioned this recipe for a little while, but as soon as I heard the oohs and ahhs it received at the Australian dinner party, I knew I found a keeper I followed the recipe exactly as written and served with pita chips
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Steps
|
1
Done
|
Place Eggplant on Oven Tray. Bake, Uncovered, in Moderate Oven 180c About 40 Minutes or Until Soft. |
|
2
Done
|
Remove Eggplant and Place Eggplant in Paper Bag For 10 Minutes. |
|
3
Done
|
Remove and Discard Eggplant Skin, Chop Flesh. |
|
4
Done
|
Blend or Process Eggplant With Remaining Ingredients Until Smooth. You May Need to Add More Yoghurt Depending How Smooth or Thick You Prefer Your Dip. Cover, Refrigerate Until Cold. |
