Project Description
Makes approx. 1 cup of dip.
INGREDIENTS
1 large eggplant
2 tsp of allspice
juice of half a lemon
half a small garlic clove – grated finely
1 tbsp of plain yoghurt
Mountain Bread, extra yoghurt, sesame seeds & parsley, to serve.
METHOD
- Cook the eggplant, whole, over a naked flame (the stove will work), turning until weeping and charred all over. Set aside and allow to cool.
- Once the eggplant has cooled, carefully peel away the skin & scoop the flesh out into a small mixing bowl. Be sure to add some of the juices, too.
- Add the garlic and lemon juice to the bowl and blend with a stick blender (or in a small blender).
- Stir through the yoghurt.
- Serve topped with extra yoghurt, sesame seeds & parsley next to your favourite Mountain Bread.