Roasted Eggplant Dip

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Roasted Eggplant Dip

 

 

1 large eggplant

2 garlic cloves

olive oil cooking spray

2 tablespoons walnuts

2 teaspoons mint leaves, chopped

2 teaspoons oregano leaves, chopped

1/2 cup natural soy yoghurt

1 lemon, juiced

olive oil and paprika, to serve

 

 

1. Preheat oven to 200 C (390 F).

 

2. Line a roasting pan with baking paper. Place eggplant and garlic

into pan. Spray with oil. Roast for 35 minutes or until eggplant is

soft. Set aside for 1 hour.

 

3. Cut eggplant in half. Use a spoon to scoop out flesh. Place flesh

into a food processor. Discard skin. Squeeze flesh from garlic. Add to

food processor with walnuts, mint and oregano. Process until well

combined. Transfer to a glass or ceramic bowl. Fold through yoghurt

and lemon juice. Cover. Refrigerate for 2 hours to allow flavours to

develop.

 

4. Transfer dip to a serving bowl. Drizzle with oil. Sprinkle with

paprika. Serve.

 

 

Makes 2 cups.