Aubergine dip

AUTHOR
Arlie Wyatt
DIFFICULTY
very easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
75 mins

Ingredients

Servings: 10
  • 2 Aubergines
  • 350 g Greek yogurt
  • 7-10 Tbsp salt, pepper
  • 1 TEASPOON dried oregano
  • 2 TABLESPOONS Olive oil

Directions

  1. 1

    Wash 2 eggplants, prick several times with a fork. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 45 minutes. Remove, cut lengthwise and let cool slightly. Scrape out the fruit flesh and place in a bowl. Let cool off.

  2. 2

    Add 350 g Greek cream yoghurt and puree. Season with salt, pepper and 1 tsp. dried oregano. Stir in 2 tablespoons of olive oil.

Nutrition Facts

KCAL
60 kcal
CARBS
2 g
FATS
5 g
PROTEINS
2 g