Creamy Eggplant Yogurt Dip

A smoky, creamy, and fresh dip that is incredibly simple to make. Perfect for using up a garden glut of eggplant or as a delicious, healthy starter.

Serves: 4 as a starter
Cost: $4,25 NZD (approx.)
Time: 30 minutes

Ingredients

• 1 large eggplant

• 150g plain yogurt

• A handful of fresh mint, finely chopped (or parsley, dill, or coriander)

• 1 clove garlic, grated

• Juice of half a lemon

• Salt, to taste

• Olive oil, for drizzling

Method

1. Cook the eggplant until completely soft and charred on the outside. You can do this over a gas flame on the stovetop, on a hot BBQ, in a dry, very hot frying pan, or by roasting it in a 200°C oven for 40-50 minutes.

2. Once cooked, let the eggplant cool until you can handle it. Cut it open and scoop out all the soft, cooked flesh. Discard the charred skin.

3. Roughly chop the eggplant flesh and place it in a bowl.

4. Add the yogurt, chopped mint, grated garlic, and lemon juice. Mix everything together until well combined.

5. Season to taste with salt.

6. Transfer to a serving bowl and finish with a generous drizzle of olive oil.

Tips

• Get it smoky: Charring the eggplant directly over a flame or on the BBQ gives the best, deepest smoky flavour.

• Drain it: If the eggplant seems very watery after scooping, you can let it drain in a sieve for 10 minutes to avoid a watery dip.

• Make it ahead: This dip tastes even better the next day after the flavours have melded. Store covered in the fridge.

• Serving suggestion: Serve with toasted pita bread, flatbread, or crunchy vegetable sticks.

• Variation: For a richer flavour, add a tablespoon of tahini along with the yogurt.