Smoky Eggplant Dip

[Guest guest]

Smoky Eggplant Dip

 

 

2 large eggplants

4 green onions, finely chopped

1 garlic clove, crushed

1/4 cup fresh flat-leaf parsley leaves, finely chopped

1 tablespoon (4 tsp) lemon juice

2 tablespoons (8 tsp) olive oil

2 tablespoons thick soy yoghurt

chargrilled GF bread, to serve

 

 

1. Using a sharp knife, pierce skin of each eggplant 6 times.

 

2. Preheat barbecue on medium heat. Place eggplants onto barbecue.

Cover with barbecue hood or a large roasting pan. Cook for 35 to 45

minutes, turning every 15 minutes, or until eggplants collapse and

soften. Remove. Cool slightly.

 

3. Halve eggplants. Using a large metal spoon, scrape eggplant flesh

into a bowl. Add onions, garlic, parsley, lemon juice, oil, yoghurt,

and salt and pepper. Mix well.

 

4. Refrigerate for 4 hours, or overnight.

 

 

Serve with chargrilled bread.

 

 

Serves 10.