Creamy Turkish Eggplant Spread |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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An easy flavourful spread that you can use on toasted crusty breads, crackers, or use it as a dip for Crudités. Ingredients:
1/4 sweet onion, cut into 1-inch pieces |
1 clove garlic, coarsely chopped |
2 medium or 6 small eggplants, halved lengthwise, broiled to cook (i prefer to bake my eggplant, cut in half with some olive oil in the cut side so it doesn't dry out) |
1/4 cup plain whole-milk or low-fat (not fat-free) yogurt |
2 tablespoons olive oil |
1 1/2 tablespoons red wine vinegar |
1/4 teaspoon dried oregano |
pinch of ground cumin |
salt and pepper, to taste |
Directions:
1. In a food processor, combine the onion and garlic. Work until the mixture is finely chopped.
2. Add the eggplant flesh and work the mixture just until it is pureed.
3. Add the yogurt, olive oil, vinegar, oregano, cumin, salt, and pepper. Pulse just until smooth.
4. Season to taste.
5. Transfer to a shallow bowl, cover tightly, and refrigerate for several hours.
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