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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A creamy aubergine dip, described in a French Word-A-Day newsletter that I receive. Ingredients:
1 large eggplant |
1/2 cup yogurt |
2 -3 tablespoons olive oil |
1 teaspoon cumin powder (to taste) |
1 garlic clove, crushed |
1/2 lemon, juice of |
1 teaspoon sesame oil |
salt, to taste |
fresh ground black pepper, to taste |
Directions:
1. Roast the eggplant in a hot oven until the insides are soft, about 45 minutes. You will see the eggplant start to shrivel.
2. Let cool and scrape out the pulp.
3. Mix the flesh in a food processor with the rest of the ingredients.
4. Serve chilled with a baguette or pita bread for dipping.
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