Aubergine dip

Name: Aubergine dip
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1.2 kg Aubergines; 1 young garlic bulb; 8 TABLESPOONS Olive oil; 2-3 TABLESPOONS Lemon juice; 250 g Turkish yoghurt (10 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1.2 kg Aubergines
1 young garlic bulb
8 TABLESPOONS Olive oil
2-3 TABLESPOONS Lemon juice
250 g Turkish yoghurt (10 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash and clean the aubergines and prick them several times with a small knife. Put the aubergines and garlic on a baking tray. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for 35-40 minutes until the fruits are very soft. Remove aubergines and garlic from the oven. Carefully cut the aubergines lengthwise and let them cool down for about 15 minutes
2
Scrape out the fruit flesh and let it drain on a sieve for about 15 minutes. Press the garlic cloves out of the skin. Briefly mash the drained flesh with the garlic. Stir in olive oil, lemon juice and yoghurt. Season to taste with salt and pepper
3
Waiting time approx. 30 minutes